Yogurt with Beets and Almonds
Ingredients:
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
Directions:
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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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
Directions:
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!
Get more recipes from Urban Vegetarian and find out when to watch here.