4
3 medium beets
1 cup 10% Greek yogurt
1/2 cup mascarpone
1/4 tsp salt
olive oil
caraway seeds
chopped parsley
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.
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