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How to make it

  • Preheat oven to 425'. In a 9x13" baking dish,toss beets with oil and season with salt and pepper
  • Cover dish tightly with foil,roast until tender when pierced with a knife,45 to 60 mins,depending on size. When cool enough to handle,rub beets with paper towel to remove skins.
  • Meanwhile,in small bowl,whisk together yogurt,mint leaves ,cumin ,lemon juice; season with salt and pepper. Spoon yogurt sauce over beets.

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