This simple and fun beet salad was inspired by a dish in Melissa Clark’s Dinner in an Instant. She has always been one of my favorite cookbook authors, and her recipes are always on point.
1 pound mixed baby beets (about 12), scrubbed and stem end trimmed
¾ cup nondairy yogurt
1 teaspoon agave nectar
1 teaspoon cumin seeds, toasted
Extra-virgin olive oil
Flaky sea salt
Preheat the oven to 400°F.
Place the beets in a roasting pan and add ¼ cup water. Cover the pan tightly with aluminum foil and roast until the beets are tender, about 40 minutes. Set aside to cool for about 5 minutes.
With a Microplane, grate the zest of the lemon and set it aside. Cut the lemon in half. In a small bowl, stir together the yogurt and agave nectar, then squeeze in enough lemon juice to thin the yogurt so it easily pours from a spoon.
On a clean work surface, using a clean towel, rub the beets to remove their skins. Thinly slice half the beets and cut the remaining beets in half.
Arrange the beets on a serving platter. Drizzle the yogurt over the beets. Garnish with the lemon zest, cumin seeds, a glut of olive oil, and flaky salt and serve.