Ingredients
The following ingredients have 4 Servings
- 1 bunch baby golden beets (greens removed and ends trimmed)
- 1 bunch baby purple beets (greens removed and ends trimmed)
- 1/2 medium fennel bulb (thinly sliced (reserve fennel fronds for garnish))
- 1 medium apple (I used Fuji, chopped)
- 1/2 cup toasted hazelnuts
- 2 tablespoons orange juice
- 1 tablespoon fresh lemon juice
- 1 cup plain 0% Greek yogurt
- 1 tablespoon fresh lemon juice (plus 1 teaspoon lemon zest)
- 1 tablespoon fresh orange juice (plus 1 teaspoon orange zest)
- 2 teaspoons honey
- 1/4 teaspoon sea salt
Instruction
- Preheat the oven to 375 degrees. Wrap the golden beets and purple beets in separate foil packets and place on a rimmed baking sheet. Roast for 45 minutes to 1 hour, or until the tip of a knife is inserted into the beets easily. Remove from heat and allow to cool.
- Using a paper towel, rub the beets until the peel comes off -- this is very easy! Cut each beet in half and then into small wedges.
- Combine the juice from half of the orange and the tablespoon of lemon juice and set aside
