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Yogurt with Beets and Almonds

1 large beet
Olive oil, for brushing
1 sprig of fresh thyme
1 cup (240ml) Greek yogurt
1 cup (240ml) walnut halves, chopped
1 tablespoon (15ml) olive oil
Juice of ½ a lemon
Salt and pepper, to taste

Preheat oven to 400
°F (205°C).Cut off stem and peel beet. Coat in olive oil and season with salt and pepper.Add a sprig of fresh thyme and wrap in tinfoil.Roast in the oven 60 minutes or until tender.Let beet cool and chop into cubes. Put beet cubes in a bowl. Add Greek yogurt and walnut halves. Squeeze on fresh lemon juice and drizzle over olive oil. Season with salt and pepper. Enjoy!

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