Roasted Beets, Yogurt, Tarragon

Serve roasted beets on top of sweet and lightly salted yogurt for dipping.

Recipe - Ft Wayne, IN

Prep Time25 Minutes

Servings8

Cook Time90 Minutes

Calories130

Ingredients

3 organic red beets, trimmed

6 organic yellow beets, trimmed

2 Tbsp. Fresh Thyme extra-virgin olive oil

1¼ tsp. Fresh Thyme fine sea salt, divided

1 Tbsp. Fresh Thyme white wine vinegar

12 oz. full-fat plain Greek yogurt, strained

2 Tbsp. Fresh Thyme organic honey, plus more for drizzling

Fresh tarragon for garnish

Fresh microgreens for garnish

Raw shelled pistachios, coarsely chopped, for garnish

Directions

Preheat oven to 350°F.
Trim beets with 1-inch stem remaining. Scrub beets but do not peel; pat dry. Drizzle with olive oil and 1 tsp. salt. Place in baking pan and cook for 90 minutes or until fork-tender. Peel, slice, and quarter beets; gently toss with vinegar and set aside.
In a medium bowl, stir together yogurt, 2 Tbsp. honey and remaining ¼ tsp. salt until smooth and creamy; chill in refrigerator.
On a large serving platter, spread yogurt mixture. Top with beets and garnish with tarragon, microgreens, and pistachios.

Nutritional Information

Each serving contains: 130 calories, 5 g fat, 1.5 g saturated fat, 0 g trans fat, 5 mg cholesterol, 340 mg sodium, 15 g carbohydrates, 3 g fiber, 12 g sugar, 6 g protein. Daily values: 0% vitamin D, 4% calcium, 6% iron, 6% potassium.

25 minutes

Prep Time

90 minutes

Cook Time

Servings

130

Calories

Directions

Preheat oven to 350°F.
Trim beets with 1-inch stem remaining. Scrub beets but do not peel; pat dry. Drizzle with olive oil and 1 tsp. salt. Place in baking pan and cook for 90 minutes or until fork-tender. Peel, slice, and quarter beets; gently toss with vinegar and set aside.
In a medium bowl, stir together yogurt, 2 Tbsp. honey and remaining ¼ tsp. salt until smooth and creamy; chill in refrigerator.
On a large serving platter, spread yogurt mixture. Top with beets and garnish with tarragon, microgreens, and pistachios.