Roasted Beets And Yogurt Cucumber Cups Recipe
Make Roasted Beets And Yogurt Cucumber Cups Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Beets
Cucumber Cups
Garnish
Method
Roasting Beets
- 1
Preheat the Oven
Preheat your oven to 400°F (200°C).
- 2
Prepare Beets
Wash the beets thoroughly and trim the tops and roots. Wrap each beet individually in aluminum foil.
- 3
Roast Beets
Place the wrapped beets in a baking dish and roast in the preheated oven for about 45-60 minutes, or until they are tender when pierced with a fork.
- 4
Cool and Peel
Once roasted, remove the beets from the oven and let them cool slightly. Peel the skin off using your hands or a paper towel.
- 5
Cube Beets
Cut the peeled beets into small cubes and set aside.
Making Cucumber Cups
- 6
Cut Cucumber
Slice the English cucumbers into 2-inch pieces and hollow out the center using a small spoon or melon baller to create cups.
- 7
Prepare Yogurt Mixture
In a mixing bowl, combine Greek yogurt, minced garlic, lemon juice, chopped dill, salt, and black pepper. Mix until well combined.
- 8
Assembling the Dish
- 9
Combine Beets and Yogurt
Place the roasted beet cubes on a serving platter around the filled cucumber cups.
- 10
Garnish
Sprinkle crumbled feta cheese and chopped pistachios over the beets and cucumber cups. Add extra dill for garnish.
- 11
