Mediterranean beet plateBy Chatelaine
- 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.
FILED UNDER: roast Salads side dishes