Yogurt and Beets

By Camille Styles
Yogurt and Beets

Yogurt and Beets

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Yogurt and Beets

Serves 4-6

Yogurt and Beets

By Camille Styles


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


  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.

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