Prep
8 min
Total
1 hr 8 min
Serves
2-4
INGREDIENTS
- 10 smaller beets red and golden
- 1 cup yogurt
- 1 Tbsp honey
- 1 tsp fresh tumeric
- 1/4 cup chopped cashews
- 1 tsp harissa
- 2 Tbsp white balsamic vinegar
- 6 Tbsp EVOO Terra Delyssa
- 1000 chive rings
- salt and pepper TT
METHOD
- Wrap beets in foil tightly and roast in a 425 degree oven for an hour. Or until a knife can pull out smoothly. Let rest.
- Add honey and turmeric to yogurt and whisk until smooth.
- Toast nuts with harissa until golden.
- Mix vinegar, EVOO and chives together and season with salt and pepper.
- Cut cooled beets into wedges.
- Smooth out one large dollop of yogurt on a plate and top with beets, cashews and vinaigrette.
