Roasted Beets with Lemon Dressing and Yogurt

.Serves 4

Ingredients

2 pounds mined small or medium sized beets such as red and golden- washed

Olive oil

Himalayan seas salt or coarse salt

Fresh ground black pepper

½ cup fresh sliced fennel (optional)

3 TBSP lemon zest

3 TBSP. fresh squeezed lemon juice

Fresh mint- about 1/3 cup-stems removed

Fresh dill-lightly torn

¾ cup goat yogurt strained or soft goat cheese

Directions

1. Preheat the oven to 375 degrees. Divide beets into 3 sections and place on aluminum foil. Drizzle beets and if using fennel with olive oil, seas salt and ground pepper. Wrap foil around the beets and place on plan (to avoid messy dripping as the beets roast.
2. Roast beets until tender, about 1 hour. Let cool slightly then peel. Skins should easily fall off. Quarter beets and set on serving plate. Set aside
3. Whisk lemon juice, 3 TBSP. olive oil, lemon zest and a pinch of salt together.
4. Add chopped mint and fresh dill.
5. Pour over beets and season. Place seasoned goat cheese or stained goat yogurt on the side of the plate with the beets and serve.