25
Jodi Pudge
4 medium beets
1/4 cup plain yogurt
1 tbsp finely chopped dill
1/2 tsp honey
1/2 tsp lemon zest
1/8 tsp salt
Preheat oven to 400F. Trim greens from 4 medium beets. Wrap each beet tightly in foil and place on a rimmed baking sheet. Roast until tender, about 45 min. Open packets and let cool 10 min. Slip off peel. Slice beets and transfer to a platter. Whisk 1/4 cup plain yogurt with 1 tbsp finely chopped dill, 1/2 tsp each honey and lemon zest and 1/8 tsp salt in a medium bowl. Drizzle dressing over warm beets.
Calories 36, Protein 2g, Carbohydrates 7g, Fat 1g, Fibre 1g, Sodium 120mg.
Beets bleed their colour, so drizzle with dressing at the very last minute.