- (appetizer for 4)
- 4 medium sized beets
- 1 cup strained Greek style yogurt
- Dressing
- 1/4 cup extra virgin olive
- 1 clove of minced garlic
- 2 Tbsp. red wine vinegar
- 1/2 tsp. sea salt
- 1/4 tsp. ground pepper
- Garnishes
- 1/4 cup roughly chopped pistachios
- 1/4 cup finely chopped chives
- Place your beets on 4×4″ pieces of foil, drizzle them with olive oil sprinkle with salt and wrap tightly. Place in a 450F oven for 45 minutes. Allow to cool, peel and cut into wedges.
- For the dressing add all the ingredients into a bowl, whisk, taste, adjust. Add the beet wedges and gently toss to coat.
- Spread yogurt on a platter and arrange the beet wedges on top. Spoon over any dressing left in the bowl.
- Garnish with pistachios and chives and serve.
