side dish

Roasted Beets with Lemon Harissa Yogurt Sauce

I adapted this recipe from one for grilled beets with a yogurt sauce. I could not find za’atar seasoning, so I went with harissa and sumac for my yogurt sauce. I also used goat milk yogurt, because I do not eat dairy from cows.  I like that in the original recipe they grilled the beets, a great way to prepare them during the summer months when it can be too hot to turn on the oven. This recipe is bursting with flavor, and with minimal ingredients and steps I hope it becomes one of your favorite dishes as it has become one of mine!


Yogurt Sauce

  • 3/4 cup goat milk yogurt, plain
  • 1 tsp harissa
  • 1 tsp sumac
  • 1-1/2 tsp lemon zest
  • 1-1/2 tsp lemon juice
  • 3 tbs parsley, minced
  • 1/2 tsp sea salt
  • drizzle extra virgin olive oil


  • 6-8 small beets, cleaned and quartered
  • olive oil
  • salt and pepper, to taste
  • 2 tbs parsley, minced
  • pinch of harissa and sumac for plating


1.Place quartered beets on a baking sheet with parchment. Coat beets with olive oil and season with salt and pepper to taste. Roast at 425°F for 40 minutes.

2. While beets are roasting combine all ingredients for yogurt sauce. Cover and store in refrigerator until ready to use.

3. Once beets are done cooking top with yogurt sauce, pinch of harissa, sumac, and 2 tbs parsley.

Coconut Curry Kale

I saw this recipe and had to make it because it contains 3 of my favorite things coconut, curry, and kale! What I like about this recipe, besides being simple and quick to prepare, is that you can use a variety of leafy vegetables to make it. This is a tasty side dish paired with salmon, chicken, tofu, or tempeh. It also goes well in a macro or Buddha bowl. What follows is a slightly modified version of the original recipe.


2 tbs coconut oil

2 shallots, sliced

2 garlic cloves, minced

1 tsp ginger, minced

6 cups kale, chopped

2 tsp curry powder

1/2 cup coconut milk

salt to taste


1. Heat pan over medium heat and add coconut oil, shallot, garlic, and ginger.  Cook for 2-4 minutes.

2. Reduce heat to medium-low and add kale, curry powder, coconut milk, and salt. Cook until kale is tender.

3. Serve immediately.