Roasted Beet Wedges with Tzatziki

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Servings: 4

Ingredients:

• 4 medium beets, scrubbed and trimmed

• 3 tablespoons olive oil

• Salt and pepper, to taste

For the Tzatziki:

• 1 cup Greek yogurt

• 1/2 cup grated cucumber, squeezed to remove excess moisture

• 1 clove garlic, minced

• 1 tablespoon fresh dill, chopped

• 1 tablespoon lemon juice

• 1 tablespoon olive oil

• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. Cut the beets into wedges, about 8 wedges per beet. Place the beet wedges on the prepared baking sheet, drizzle with olive oil, and season with salt and pepper. Toss to coat the beets evenly.

3. Roast the beet wedges in the oven for 40-45 minutes, or until tender and slightly caramelized, turning halfway through the cooking time.

4. While the beets are roasting, prepare the tzatziki sauce. In a medium-sized bowl, combine the Greek yogurt, grated cucumber, minced garlic, chopped dill, lemon juice, and olive oil. Stir until well combined. Season with salt and pepper to taste. Refrigerate the tzatziki until ready to serve.

5. Remove the roasted beet wedges from the oven and let them cool slightly. Serve the beet wedges alongside the chilled tzatziki sauce for dipping. Enjoy!