Mediterranean beet plate
4
Ingredients
3 medium beets
1 cup 10% Greek yogurt
1/2 cup mascarpone
1/4 tsp salt
olive oil
caraway seeds
chopped parsley
Instructions
ROAST beets. Peel and cut into quarters.
STIR yogurt with mascarpone and salt.
SPREAD yogurt mixture on a serving platter and top with beets. Drizzle with walnut or olive oil. Sprinkle with caraway seeds and chopped parsley.
SERVE with crostini.
Chatelaine celebrates, inspires, informs and empowers. We know that Canadian women contain multitudes, and we cover all of the issues—big and small—that matter to them, from climate change to caregiving, Canadian fashion and what to cook now.
Subscribe to Chatelaine!
Want to streamline your life? In our Spring 2025 issue, we’ll show you how—whether it’s paring down your wardrobe, decluttering your messiest spaces or spending way less time cooking thanks to an easy, mostly make-ahead meal plan for busy weeknights. Plus, our first annual Pantry Awards.