Roasted Beet Fries with Oregano Tzatziki

roasted beet fries with oregano tzatziki

Are you tired of root veggies yet? Usually around this time of year I’m aching for spring to arrive, and then hurry on to summer to bring me as many tomatoes and summer veggies as I can take. But this year, I’m still digging winter leafy greens, citrus, and root veggies. It’s okay. I know asparagus is on its way and soon my farmers market will open again and offer other bounteous locally-grown produce. In the meantime, I’ve been reading up on beets and I’ve decided this is the year I’m going to finally learn to like (love?) them. They have incredible cleansing properties and are full of all sorts of good things like antioxidants, vitamins, and minerals. These roasted beet fries are a step in the right direction for me as I learn to enjoy these vibrant, earthy root veggies.

roasted beet fries

We are big fans of tzatziki in our house. Usually I make it with loads of dill and sometimes mint. This time I used oregano. It gives this yummy roasted beet side dish a little Mediterranean feel. Serve the roasted beet fries up with Chicken Gyros or a delicious Layered Greek-Style Chickpea Salad.

oregano tzatziki


Roasted Beet Fries with Oregano Tzatziki

Note — I used smaller white and red beets. Any beet variety will do nicely. You can also use any other root veggie like celeriac, turnips, rutabaga, sweet potatoes, etc.

Prep time: 10 minutes

Cook time: 30 minutes

Total time: 40 minutes


For roasted beet fries:
Olive oil
2-3 pounds beets, cut into 1/2-inch wedges
salt and pepper

For oregano tzatziki:
8 oz. Greek yogurt (or sour cream)
1/2 seedless cucumber, grated and squeezed to remove excess water
1/4 cup fresh oregano, roughly chopped if leaves are large
4 scallions, finely chopped
1 clove garlic, minced or pressed through a garlic press
1-2 Tbsp. fresh lemon juice
finely grated lemon zest
a drizzle of olive oil
salt and freshly ground pepper–to taste


For roasted beet fries:
Preheat oven to 425 degrees F. Line a baking sheet with parchment paper. Toss beet wedges with olive oil and season well with salt and pepper. Bake for 20-30 minutes or until tender.

For oregano tzatziki:
Combine all the ingredients and chill for several hours to allow flavors to meld.

Yields about 2 1/2 cups tzatziki, and 4-6 servings of roasted beet fries.

Article Posted 3 years Ago

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