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Roasted beets with yogurt and dill is a delicious way to cook early spring crop

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Beet varieties grow in the spring and the fall, and year-round produce stands and the Franklin Farmer’s Market typically sell fresh beets. Most are deep red in color (and can stain hands, so be aware), but beets come in an array of colors, including golden yellow, bright pink, and candy cane stripes [chioggia variety]. A plus about beets is that the greens can be used in salads, sautéed, or in recipes to replace other greens, such as spinach or Swiss chard.


  • 1–2 bunches small or medium beets, any color (about 1 1/2 pounds)
  • 1 lime
  • 1–2 TBS olive oil, plus more for drizzling
  • 1 cup plain whole-milk yogurt
  • 1 garlic clove, grated or minced
  • salt to taste
  • 2 TBS fresh dill, chopped 
  • ground black pepper to taste

Preheat oven to 400 degrees. Remove beet greens and reserve for another use. Scrub the beets under running water.

Place 3–4 beets each on several squares of parchment paper or aluminum foil. Drizzle with 1–2 tablespoons of olive oil and sprinkle with salt and pepper. Crimp the parchment or foil to make loose packets. Place on a baking sheet and roast for about 40–50 minutes, until the beets are tender when pierced with a knife and the skin pulls away easily. Open the packets and let cool slightly.

Meanwhile, grate lime zest into a small bowl. Whisk together the yogurt, minced or grated garlic, and salt to taste.

As soon as beets are cool enough to handle, remove the skins with a paring knife or by rubbing with a paper towel. Cut the peeled beets into slices or wedges.

Arrange beets on a platter or individual plates. Drizzle with olive oil and squeeze fresh lime juice over them. Spoon on the yogurt dressing and top with dill, a pinch of salt, and plenty of black pepper. Servings: 4

Taken from asapconnections.org. ASAP (Appalachian Sustainable Agriculture Project), a nonprofit based in Asheville, N.C., serves many of the small and large farmers in Macon County, offering plenty of helpful information along with recipes.

Pictured Above: Beets come in a variety of colors, including golden yellow, bright pink and candy cane stripe. Beets are an early spring crop that can be grown in cooler temperatures.