Roasted Beets

With A Garlic Yogurt Spread!

Difficulty: Easy

Prep Time: 15 minutes

Cooking Time: 1 hour

Ingredients

6 assorted beets, medium size

1 cup plain Greek Yogurt 

2 cloves garlic, pressed or finely minced 

1 tsp fresh chives, minced

juice of half a lemon

zest from half a lemon

1 tsp Shawarma seasoning blend

olive oil

white Balsamic glaze

crusty Italian bread

salt

Cooking Tools

Parchment lined sheet pan

Foil

Small mixing bowl

Directions

Preheat oven to 375 Degrees F. Clean and trim beets and wrap in foil, no need to remove the skin.  Bake in oven for 1 hour, remove from oven and let cool enough to handle the beets. Remove from foil and use a paper towel to remove the skin from the beets and discard skin. Cut beets into bite size chunks.  While the beets are cooking in the oven, in a small mixing bowl, add; yogurt, garlic, lemon juice, lemon zest, Shawarma seasoning, salt (if needed).  Blend the yogurt mixture well and refrigerate until needed. Place yogurt spread on a serving platter, top with the roasted beets then drizzle with olive oil, and White Balsamic glaze. Garnish with the minced chives and serve with warm crusty bread.

Serves 4