Ingredients
- 2 medium red beets
- 2 medium golden beets
- 2 medium chioggia beets
- 2 small carrots
- 3-4 fresh oregano springs
- 1 oz hazelnuts
- 2 tbsp olive oil
- A pinch of red chili flakes (About 1/8 tsp)
- 1/4 tsp black pepper
- 1/4 tsp salt
- 2 tbsp Wallaby Organic® Plain Greek Whole Milk Yogurt
- 1/4 tsp dried dill
- 1/2 tsp honey
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Preparation
Step 1
Preheat oven to 400°F. Wrap each beet with foil, arrange on a baking tray and bake for 50 minutes.
Step 2
Let the beets cool, remove their skin and cut in quarters. Place to the side for later use.
Step 3
Arrange the hazelnuts on a baking tray and bake for 10 minutes at 350°F. Remove, and then place to the side for later use.
Step 4
Peel and cut carrots into 2-inch pieces, then halve each piece lengthwise.
Step 5
In a bowl, toss the quartered beets and carrots with olive oil, chili flakes, salt and pepper.
Step 6
Make the yogurt dressing by mixing Wallaby yogurt, dill and honey.
Step 7
Arrange beets and carrots on a platter. Garnish with fresh oregano and toasted hazelnuts.
Step 8
Drizzle the yogurt dressing over the salad or dip each vegetable in the dressing.
Shop the recipe!
Step 1
Preheat oven to 400°F. Wrap each beet with foil, arrange on a baking tray and bake for 50 minutes.
Step 2
Let the beets cool, remove their skin and cut in quarters. Place to the side for later use.
Step 3
Arrange the hazelnuts on a baking tray and bake for 10 minutes at 350°F. Remove, and then place to the side for later use.
Step 4
Peel and cut carrots into 2-inch pieces, then halve each piece lengthwise.
Step 5
In a bowl, toss the quartered beets and carrots with olive oil, chili flakes, salt and pepper.
Step 6
Make the yogurt dressing by mixing Wallaby yogurt, dill and honey.
Step 7
Arrange beets and carrots on a platter. Garnish with fresh oregano and toasted hazelnuts.
Step 8
Drizzle the yogurt dressing over the salad or dip each vegetable in the dressing.
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