Beet Yogurt with Herbs

Name: Beet Yogurt with Herbs
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 355 milliliters plain 2% fat Greek yogurt; 1 teaspoon finely chopped fresh tarragon; 454 grams medium red or golden beets (about , trimmed; 6 servings Kosher salt; 2 Tbsps finely chopped fresh mint plus torn leaves for serving; 1 Tbsp extra-virgin olive oil; 2 teaspoons (or more) red wine vinegar

Beet Yogurt with Herbs is a gluten free, primal, and vegetarian morn meal. This recipe makes 6 servings with 85 calories, 6g of protein, and 3g of fat each. This recipe covers 6% of your daily requirements of vitamins and minerals. A mixture of olive oil, tarragon, kosher salt, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Preheat oven to 450°.

Equipment you will use

Oven

Place beets in a small baking dish and add hot water to come 1/2" up sides of dish; season with salt. Cover beets with a piece of parchment paper, then cover dish tightly with foil.

Ingredients you will need

Beet

Water

Salt

Equipment you will use

Baking Paper

Baking Pan

Aluminum Foil

Cook beets until tender, about 1 hour.

Ingredients you will need

Beet

Remove beets from baking dish, let cool slightly, then rub off skins with a paper towel. Coarsely grate beets.

Ingredients you will need

Beet

Dry Seasoning Rub

Equipment you will use

Baking Pan

Paper Towels

Mix beets, yogurt, chopped mint, tarragon, oil, and 2 teaspoons vinegar in a medium bowl; season with salt and more vinegar, if desired. Cover and chill at least 3 hours to let flavors meld.

Ingredients you will need

Tarragon