Preparation

Step 1

Preheat oven to 400 F degrees. 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 350F. Remove, and then place to the side for later use.

Step 4

Peel and cut carrots into 2-inch, 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.