Roasted Beets With Yogurt, Pistachios and Coriander Recipe (2024)

I have a special pair of rubber gloves that I use for food handeling only. I used an indelible marker and wrote FOOD GLOVES in big letters on the wrist of gloves. I put on these gloves to scrub the beets and also when peeling them. This allows me to peel the beets when they are still slightly hot, and also keeps my hands from getting stained. I scrub beets, cut them in half if very large, and place them on heavy duty foil; add olive oil, salt and pepper, and then wrap tightly to bake.

Why would you peel beets? Just roast them, let them cool, and the skins slide right off!

I think roasting the beets in their skin, wrapped up tight in foil, is the easiest thing! Skin slips right off - then slice as directed, season with the balsamic alone for a few minutes, then add evoo, salt and pepper. This is a beautiful side! I do beets like this all the time - can't wait to make it with the yogurt and topping!

I love this recipe. Have made it several times since finding it. I use regular whole milk yogurt instead of Greek and garam masala rubbed on beets with olive oil instead of coriander seeds. Everyone who's had it loved it! Thanks.

We had a very similar version of this at a small hotel’s restaurant in Heidelberg, Germany.The chef prepared this with the coriander, balsamic, and pistachios as above, but used whipped chèvre rather than yogurt. It was kind of amazing.

Why peel beets? I just scrub them thoroughly, and trim off the ends or any particularly tough part of the skin.

Hi Karen! You make a valid point -- but since the beets are cut into wedges before roasting, we found that it would be easier to peel 8 whole raw beets than to slide off the skins from 64 individual roasted beet wedges, which could get quite messy!

When you “roast” something wrapped up tight in foil, it just steams in its own juices. No roasted flavor at all. Might as well steam it or microwave it.

I used golden beets and white balsamic because that's what I had on hand. The only other addition that I made was to add the juice of a half of a lemon to the yogurt. My entire family, kids and all, loved this dish!

I was curious, so I made two batches at the same time for comparison. One batch, the recipe as written. The other pressure cooked whole, beets (2 minutes less than called for in pressure cooker manual) and then when cool enough to handle, slipped the skins, cut into wedges, gently tossed with oil and coriander, roasted on sheet pan at 400F for 10 minutes, turning the pieces over midway. Appearance and flavor comparable, the pressure cooked were just a little more moist.

So good. It’s all about the toasted coriander seeds. Delightful aromatic crunch they add. Wish I had pistachios on hand; sliced almonds were fine.Beets? I happened to have the packaged precooked ones and used those- roasting them for 10 minutes. They worked perfectly.Just as good cold as hot.

Very nice dish. Used golden beets—no red all over kitchen (or toilet the next day). I would recommend serving the nuts & seeds in a separate dish to be sprinkled on dish at ones discretion.

Use a mortar for pistachios,

I do not have coriander seeds but do have nigella seeds (yes I'm talking to all of you people who bought nigella seeds for YO recipes) -- going to try, as they seem to be complementary to beets. Could toss with goat cheese instead of the yogurt as well.

Made per recipe. Simply delicious. The only thing I’ll change for the many future times I make this dish is to make sure the pistachios are not chopped too fine. I used a small cuisine art with the result being too fine. Use a knife or a mortar. The texture in combination with the roasted whole coriander seeds against the beets, yogurt and large pepper grinds will be super good.

We thought this was delicious- one of our favorite beet recipes.

Terrific beet recipe. I simplified by roasting beets in advance, then peeled and sliced. To assemble, just sprinkled with ground coriander plus salt and pepper. Then warmed in oven while finishing the remaining steps. A real crowd pleaser even with friends who are not yogurt enthusiasts!!

Adding yogurt, chèvre or sour cream sounds yummy. My alternative method - trim off the roots and greenery (save the greens, chop to saute or use in soup) cook the beets - either boiled, pressure cooked or roasted, slip off the skins, chop in 1/2 inch dice. Toss with lemon juice, olive oil and chopped dill. Sprinkle with kosher salt and grind some pepper. Add a blob of dairy if you like but it really isn't necessary. The beet/dill/lemon flavor combo is delicious enough.

Roast while then cut unless beets are basically all the same size or pay close attention to the width of the cut pieces

Used labne (basically a thick yogurt), omitted the coriander and vinegar. Absolutely delicious side for fish. Loved the beet and pistachio flavors and textures.

What would be a good substitute for the pistachios for someone with nut allergies?

Even with 4" beets, I don't peel at all. Just cut into wedges, EVOO, s/p, ground coriander, roast them. The skins melt away. In mid-summer when cilantro is bolting, this recipe is delectable with green coriander seeds in lieu of dry. Added 1 Tbsp balsamic to the yogurt, and another atop the beets after roasting. 1/4 cup pistachios seemed slight, so I added 1/4 cup roasted pumpkin seeds. Assembled just before serving at 4th of July, room temp. We tossed it all down!

seriously perfect as is!

There is a version of this in India, where the beet is peeled, steamed and grated. Then mix with yoghurt, some walnuts, a pinch of salt and pepper and some ground cumin. Tastes delicious. It is a version of raita and goes well with spicy dishes.

This was beautiful and delicious. And easy. I actually forgot the pistachios and it was still really good. Served w/ martinis. A big Yes to making again.

I actually find them easier to peel beforehand, I've never had the skins just slide right off! But this is SO delicious. Good farmer's market beets and high quality greek yogurt, and then I sauteed the beet greens with garlic and it was just perfect!

So easy and yum!!!!!

I thought that there was too much coriander. Maybe my spices are stronger (Penzey’s) ? Anyway, I will just go with the toasted whole ones next time.

Golden beets, fat free Icelandic yogurt, nigella seeds (thanks to a note in this thread). Otherwise, just as directed. Delicious!

Loved this dish. I need to get gloves though, between paprika one night, pomegranate the next and beets now? My hands look like I’ve killed someone!