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Yogurt and Beets
Serves 4-6
Yogurt and Beets
Categories
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
- 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.
- Roast in a foil covered pan for 30 minutes. Let cool and peel skin after trimming ends.
- 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.
- Drizzle balsamic vinegar and sprinkle with marjoram. Salt and pepper generously.
