• Liz Talley - Urban Graze

Smashed Beet Patties

A really tasty side dish!

1 lb. small-medium beets

Olive oil

Salt and pepper

2 tsp. grated lemon zest

2 tsp. lemon juice

2 Tbsp. finely snipped mint &/or dill

1/4 c. plain yogurt

Preheat oven to 375.

Trim, scrub and dry beets, then toss with 1-2 tsp. olive oil and season with salt and pepper. Wrap the beets in a sheet of tin foil and roast on a baking sheet for 30-45 minutes, depending on size, until the beets are just tender. Cool a bit and then rub skins off with a cloth or paper towel. You can do this in advance if you wish; if you do, bring beets to room temperature before proceeding to next step.

Gently smash beets with the bottom of a glass so they are flattened to about 1/4” thick or less; season with salt and pepper.

Whisk lemon zest and juice and 2 tsp. olive oil and set aside.

Saute beet patties in 1 Tbsp. olive oil for about 3-4 minutes on each side, until they are nicely browned. To serve, drizzle them with the vinaigrette and sprinkle with herbs and a dollop of yogurt.

Recipe created or adapted by Liz Talley, Urban Graze

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