Yogurt and Beets

Ingredients

• small red and golden beets, about 5 per person
• plain yogurt, about 1/2 cup per person
• balsamic vinegar
• marjoram
• salt and pepper

Instructions

1. Prepare beets. Wash and trim greens from beets. Be sure to keep a little bit of the greens (half inch or so) and roots to prevent bleeding.
2. Roast in a foil covered pan for 30 minutes. Let cool and peel skin after trimming ends.
3. Assemble the dish: Place 1/4 cup of yogurt in the bowl and layer half of the beets. Place the remaining 1/4 cup of yogurt and the remaining beets.
4. Drizzle balsamic vinegar and sprinkle with marjoram. Salt and pepper generously.