Sweets & Beets with Creamy Tzatziki by @starinfinitefood

55 min

4 servings

🫜

450 g

Beets

🥔

600 g

Sweet potatoes

🫒

52 ml

Olive oil

🌿

1 g

Dried dill

🧂

4 g + 0.25 tsp

Salt

🧄

1.5 g

Garlic powder

⚫

1 g

Pepper

🍋

25 ml

Lemon juice

🥣

120 g

Greek yogurt

🥒

75 g

English cucumber

🌿

9 g + 1.5 tbsp

Fresh dill

🌿

1.5 g

Fresh mint

🧄

3 g

Garlic

🧀

38 g

Feta cheese

🌱

18 g

Sunflower seeds

  1. Preheat

    Preheat the oven to 425°F (220°C).

  2. Peel
    • Beets with greens
    • Sweet potatoes

    Peel and chop the beets and sweet potatoes into bite-size pieces, keeping the beet greens separate.

  3. Place
    • Beets with greens
    • Sweet potatoes

    Place the beets and sweet potatoes on opposite sides of the large sheet pan.

  4. Drizzle
    • Olive oil
    • Dried dill
    • Salt

    Drizzle the vegetables with 3 tbsp olive oil and season with dried dill, salt, garlic powder, and black pepper.

  5. Toss
    • Beets with greens
    • Sweet potatoes
    • English cucumber

    Toss each vegetable separately, then roast for 30 to 35 minutes.

  6. Toss
    • Beets with greens
    • Sweet potatoes
    • English cucumber

    Toss the vegetables a few times during roasting until browned and tender.

  7. Shred
    • English cucumber

    Finely shred the cucumber and squeeze out its liquid with cheesecloth.

  8. Whisk
    • Full-fat Greek yogurt
    • English cucumber
    • Fresh dill

    Whisk Greek yogurt, cucumber, 1 tbsp fresh dill, mint, 1/2 tbsp olive oil, garlic, 2 tsp lemon juice, salt, and pepper until creamy.

  9. Refrigerate
    • Sweet potatoes
    • English cucumber

    Refrigerate the tzatziki until the vegetables are ready.

  10. Toss
    • Beets with greens
    • Olive oil
    • Lemon juice

    Toss the chopped beet greens with olive oil, lemon juice, and a pinch of salt.

  11. Spread
    • Full-fat Greek yogurt
    • Beets with greens

    Spread the tzatziki across the serving plate and layer on the beet greens.

  12. Add
    • Sweet potatoes
    • Beets with greens

    Add the roasted sweet potatoes and beets in alternating layers.

  13. Top
    • Feta cheese
    • Sunflower seeds
    • Fresh dill

    Top with feta cheese, sunflower seeds, remaining fresh dill, and black pepper.

Sweets & Beets with Creamy Tzatziki by @starinfinitefood

55 min

4 servings

🫜

450 g

Beets

🥔

600 g

Sweet potatoes

🫒

52 ml

Olive oil

🌿

1 g

Dried dill

🧂

4 g + 0.25 tsp

Salt

🧄

1.5 g

Garlic powder

⚫

1 g

Pepper

🍋

25 ml

Lemon juice

🥣

120 g

Greek yogurt

🥒

75 g

English cucumber

🌿

9 g + 1.5 tbsp

Fresh dill

🌿

1.5 g

Fresh mint

🧄

3 g

Garlic

🧀

38 g

Feta cheese

🌱

18 g

Sunflower seeds

Preparation Steps

  1. Step 1/13

    Preheat the oven to 425°F (220°C).

  2. Step 2/13

    Peel and chop the beets and sweet potatoes into bite-size pieces, keeping the beet greens separate.

    🥬Beets with greens
    🥔Sweet potatoes
    🔪Vegetable peeler
    🔪Chef's knife
    🪵Cutting board

  3. Step 3/13

    Place the beets and sweet potatoes on opposite sides of the large sheet pan.

    🥬Beets with greens
    🥔Sweet potatoes
    🍳Large sheet pan

  4. Step 4/13

    Drizzle the vegetables with 3 tbsp olive oil and season with dried dill, salt, garlic powder, and black pepper.

    🫒Olive oil
    🌿Dried dill
    🧂Salt
    🧄Garlic powder
    ⚫Black pepper
    🍳Large sheet pan

  5. Step 5/13

    Toss each vegetable separately, then roast for 30 to 35 minutes.

    🥬Beets with greens
    🥔Sweet potatoes
    🍳Large sheet pan

  6. Step 6/13

    Toss the vegetables a few times during roasting until browned and tender.

    🥬Beets with greens
    🥔Sweet potatoes
    🍳Large sheet pan

  7. Step 7/13

    Finely shred the cucumber and squeeze out its liquid with cheesecloth.

    🥒English cucumber
    🧀Cheesecloth
    🥣Medium bowl

  8. Step 8/13

    Whisk Greek yogurt, cucumber, 1 tbsp fresh dill, mint, 1/2 tbsp olive oil, garlic, 2 tsp lemon juice, salt, and pepper until creamy.

    🥣Full-fat Greek yogurt
    🥒English cucumber
    🌿Fresh dill
    🌿Fresh mint
    🫒Olive oil
    🧄Garlic
    🍋Lemon juice
    🧂Salt
    ⚫Black pepper
    🥣Medium bowl
    🥄Whisk

  9. Step 9/13

    Refrigerate the tzatziki until the vegetables are ready.

    🥣Medium bowl

  10. Step 10/13

    Toss the chopped beet greens with olive oil, lemon juice, and a pinch of salt.

    🥬Beets with greens
    🫒Olive oil
    🍋Lemon juice
    🧂Salt
    🥣Medium bowl

  11. Step 11/13

    Spread the tzatziki across the serving plate and layer on the beet greens.

    🥣Full-fat Greek yogurt
    🥬Beets with greens
    🍽️Serving plate

  12. Step 12/13

    Add the roasted sweet potatoes and beets in alternating layers.

    🥔Sweet potatoes
    🥬Beets with greens
    🍽️Serving plate

  13. Step 13/13

    Top with feta cheese, sunflower seeds, remaining fresh dill, and black pepper.

    🧀Feta cheese
    🌱Sunflower seeds
    🌿Fresh dill
    ⚫Black pepper
    🍽️Serving plate

Composition

Ingredients

Types

Vegetables, Fats and oils, Herbs and spices, Fruits, Dairy, Nuts and seeds

Ingredients

Beets, Sweet potatoes, Olive oil, Dried dill, Salt, Garlic powder, Pepper, Lemon juice, Greek yogurt, English cucumber, Fresh dill, Fresh mint, Garlic, Feta cheese, Sunflower seeds

Notes

Beets (with greens, peeled and chopped, greens separately chopped), Sweet potatoes (medium/large, peeled and chopped), Olive oil (plus more for greens, for tzatziki), Salt (1/2-3/4 tsp, for veggies, for tzatziki), Pepper (for veggies, to taste, for tzatziki, topping), Lemon juice (for the beet greens, for tzatziki), Greek yogurt (full fat), English cucumber (finely shredded), Fresh dill (chopped, for tzatziki, 1-2 tbsp, topping), Fresh mint (chopped, optional), Garlic (minced), Feta cheese (crumbles, topping), Sunflower seeds (1-2 tbsp, topping)

Allergens

Milk, Seeds

Dietetics

Dietary regimen

Vegetarian, Gluten-free, Mediterranean diet

Calories

350 kcal

Macro nutrients

Protein: 10g, Carbohydrates: 48g, Fiber: 8g, Fat: 14g, Saturated fat: 4g, Sugars: 11g

Nutritional Information

Minerals

Potassium: 780mg, Calcium: 150mg, Iron: 2.5mg, Sodium: 520mg

Vitamins

Vitamin A: 1250µg RAE, Vitamin C: 18mg, Vitamin K: 35µg, Folate: 105µg

Preparation

Time Information

Preparation

20 minutes

Cooking

35 minutes

Overall

55 minutes

Difficulty

Level

Medium (2/4)

Steps

13 steps

Equipments

Utensils

Large sheet pan, Medium bowl, Whisk, Cheesecloth, Chef's knife, Cutting board, Vegetable peeler, Serving plate

Appliances

Oven, Refrigerator

Type

Type

Type Of Dish

Salad, Side Dish, Main Course

Occasions

Lunch, Dinner, Weeknight meal, Holiday meal

Origin

Source

Platform

instagram

Original Creator

@starinfinitefood

Origin

Cuisine

Mediterranean, Greek

Geographic

United States, North America

Various

Aspect

Texture

Creamy, Tender, Crunchy, Caramelized

Flavors

Sweet, Tangy, Garlicky, Herbaceous, Earthy, Salty

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Discard after 2 hours at room temperature), fridge : 3 days (Store in an airtight container,Keep tzatziki separate when possible), freezer : 1 month (Freeze roasted vegetables only,Do not freeze tzatziki or dressed greens)