Beets, Carrots, and Toasted Hazelnuts Yogurt Bowl
Servings
2 Servings
Ingredients
- 3 small assorted color beets red, golden beet, candy-striped/chioggia or prepared beets
- Extra virgin olive oil
- Kosher salt
- 2 cups plain whole-milk yogurt
- 2 small carrots I like colorful carrots, cut into ribbons with a vegetable peeler
- 2 cups microgreens or baby lettuce leaves
- 2 shallots thinly sliced
- Freshly ground black pepper
- Garnish: toasted and chopped hazelnuts drizzle of good evoo
Instructions
- Preheat oven to 375°F. Line a baking sheet with parchment paper.
- Drizzle beets with evoo and salt. Wrap in foil and roast at 375°F on prepared sheet until a paring knife can easily pierce with no resistance. Cool, peel, and slice into thin rounds.
- Divide yogurt between serving bowls and arrange beets, carrots ribbons, microgreens, and shallots. Salt and pepper to taste.
- Garnish with chopped hazelnuts and a good glug of evoo.