Oven-roasted baby beets

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

1 lemon

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.

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