MILWAUKEE - Trust your gut, and take better care of it this year! Fresh Thyme Market's Registered Dietitian Meghan Sedivy shares a recipe that helps boost your gut health.
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RECIPE: Roasted Beets with Yogurt and Tarragon
Fresh Thyme Market's Registered Dietitian Meghan Sedivy shares a recipe that helps boost your gut health.
Roasted Beets with Yogurt and Tarragon
Ingredients:
- 3 organic red beets, trimmed
- 6 organic yellow beets, trimmed
- 2 Tbsp. Fresh Thyme extra-virgin olive oil
- 1¼ tsp. Fresh Thyme fine sea salt, divided
- 1 Tbsp. Fresh Thyme white wine vinegar
- 12 oz. full-fat plain Greek yogurt, strained
- 2 Tbsp. Fresh Thyme organic honey, plus more for drizzling
- Fresh tarragon, microgreens, and raw shelled pistachios for garnish
Directions:
Preheat your oven to 350°F. Trim and scrub the beets, leaving about 1 inch of stem. Drizzle with olive oil and sprinkle with 1 tsp. salt. Roast for 90 minutes until fork-tender, then peel, slice, and quarter them. Toss with white wine vinegar and set aside.
In a medium bowl, mix Greek yogurt with honey and ¼ tsp. salt until smooth and creamy. Chill in the refrigerator.
To assemble, spread the yogurt mixture on a serving platter, top with roasted beets, and garnish with tarragon, microgreens, pistachios, and a drizzle of honey.