Roasted Beets with Yogurt and TarragonRoasted Beets with Yogurt and Tarragon
Roasted Beets with Yogurt and Tarragon
Roasted Beets with Yogurt and Tarragon
Serve roasted beets on top of sweet and lightly salted yogurt for dipping.
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Recipe - Indianapolis, IN - Broad Ripple
Roasted beets with yogurt and tarragon
Roasted Beets with Yogurt and Tarragon
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
  1. Preheat oven to 350°F.  
  2. 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. 
  3. In a medium bowl, stir together yogurt, 2 Tbsp. honey and remaining ¼ tsp. salt until smooth and creamy; chill in refrigerator. 
  4. 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
8
Servings
130
Calories

Shop Ingredients

Makes 8 servings
3 organic red beets, trimmed
Organic Bunched Red Beets
Organic Bunched Red Beets - 1 Each
$2.49
6 organic yellow beets, trimmed
Organic Gold Bunched Beets
Organic Gold Bunched Beets - 1 Each
$2.49
2 Tbsp. Fresh Thyme extra-virgin olive oil
Fresh Thyme Extra Virgin Olive Oil
Fresh Thyme Extra Virgin Olive Oil - 33.8 Ounce
$15.99$0.47/oz
1¼ tsp. Fresh Thyme fine sea salt, divided
Fresh Thyme Fine Sea Salt
Fresh Thyme Fine Sea Salt - 26.5 Ounce
$2.49$0.09/oz
1 Tbsp. Fresh Thyme white wine vinegar
Fresh Thyme White Wine Vinegar
Fresh Thyme White Wine Vinegar - 16.9 Ounce
$3.49$0.21/oz
12 oz. full-fat plain Greek yogurt, strained
Chobani Whole Milk Plain Greek Yogurt
Chobani Whole Milk Plain Greek Yogurt - 32 Ounce
$6.99$0.22/oz
2 Tbsp. Fresh Thyme organic honey, plus more for drizzling
Fresh Thyme 100% Pure Organic Honey
Fresh Thyme 100% Pure Organic Honey - 16 Ounce
$8.99$0.56/oz
Fresh tarragon for garnish
Fresh Thyme Organic Tarragon
Fresh Thyme Organic Tarragon - 0.75 Ounce
2 for $4.00
$2.00 was $2.50$2.67/oz
Fresh microgreens for garnish
Meyer Farms Microgreens Rainbow Mix
Meyer Farms Microgreens Rainbow Mix - 1.75 Ounce
$3.99$2.28/oz
Raw shelled pistachios, coarsely chopped, for garnish
Raw Shelled Pistachios
In-Store Purchase Only
Raw Shelled Pistachios - 1 Pound
$19.99/lb$19.99/lb

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. 

Directions

  1. Preheat oven to 350°F.  
  2. 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. 
  3. In a medium bowl, stir together yogurt, 2 Tbsp. honey and remaining ¼ tsp. salt until smooth and creamy; chill in refrigerator. 
  4. On a large serving platter, spread yogurt mixture. Top with beets and garnish with tarragon, microgreens, and pistachios.