Roasted Beets with Herbed Yogurt & Crunchy Pistachios
August 01, 2025
This vibrant dish combines roasted beets with creamy Greek yogurt infused with fresh dill, bright lemon, and a sprinkle of crunchy pistachios, bringing the essence of Mediterranean flavors to your plate. Whether you serve it as a side or a light appetizer, this recipe delivers a satisfying blend of textures and flavors, like a bite straight from the Mediterranean coast.
The roasted beets provide quercetin, a powerful antioxidant shown to protect brain cells from oxidative stress. Greek yogurt is rich in probiotics, which nourish the gut microbiome, an important part of the gut-brain axis that influences mood, memory, and cognition. Pistachios offer a healthy dose of magnesium and vitamin E, both critical for supporting memory and protecting against cognitive decline. And don’t forget the drizzle of extra virgin olive oil, which adds two standout polyphenols: oleocanthal, known for its anti-inflammatory properties, and hydroxytyrosol, which helps defend brain cells from damage and aging.
Roasted Beets with Herbed Yogurt & Crunchy Pistachios
Prep your beets by trimming both ends and peeling the skin with a regular peeler.
Cut the beets into medium size cubes/pieces and place them on an aluminum lined baking tray. Drizzle liberally with olive oil, salt, and some pepper then cover and bake in the oven for approx. 50 minutes or until fork tender.
Meanwhile, in a mixing bowl, add Greek yogurt, salt, pepper, your chopped dill, lemon zest, and lemon juice. Whisk together and set aside in the refrigerator.
Chop your pistachios into small pieces leave a few chunky for texture and presentation.
When the beets are close to being ready, take a medium/large round serving plate and place the yogurt spread on the bottom of the in a circular motion.
When the beets come out of the oven, toss them with the juice of 1/2-1 lemon and if necessary, a sprinkle of salt.
Begin to place the beets on top of the yogurt. Sprinkle with some more bigger pieces of fresh dill and the chopped pistachios.
Serve & enjoy!
Recipe Note
Created By Samira A.
This recipe comes from Samira, a passionate advocate for Mediterranean living. As an author, culinary educator, and co-owner of a Mediterranean bistro, Samira combines her love of food and culture through her online platform Mediterranean Healthy Living. There, she shares vibrant recipes alongside wellness guidance grounded in the six pillars of Mediterranean living, from nourishing meals and movement to rest. Her work is a celebration of both flavor and lifestyle, encouraging others to live with more balance, vitality, and joy.
We at NeuroReserve are committed to equipping you with the diet and nutrition you need for lasting brain health. That’s why we partnered with Annie Fenn, M.D., founder of the Brain Health Kitchen, a cooking school dedicated to teaching people how to prevent Alzheimer’s through food. Together, we developed the Brain Health Kitchen Extra Virgin Olive Oil, sourced from the award-winning Podere Ricavo farm in Tuscany and optimized to deliver a powerful dose of polyphenols, with more than double the content of standard grocery store olive oils. With rich notes of artichoke and a signature peppery finish, this EVOO is not only delicious, but also a smart, brain-healthy addition to meals like this one. This is a limited-release batch, so we invite you to learn more and order your bottle while supplies last. Visit here to learn more and order.
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