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Details

• Servings: 6
• Serving Size: 1/4 cup

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Ingredients

• 2 small beets (about 1 lb), trimmed
• 1/4 cup reduced-fat plain Greek yogurt
• 1 small garlic clove, minced
• 1 tsp honey
• 1 tsp minced fresh thyme leaves
• 1/8 tsp salt
• Black pepper to taste
• 1 Tbsp olive oil
• 2 Tbsp crumbled goat cheese
• 2 Tbsp chopped walnuts or hazelnuts, toasted
• 1 Tbsp chopped fresh mint leaves
• 1/2 cup baby carrots
• 1 whole grain pita, cut into eighths

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Preparation

1. Preheat the oven to 350°. In a roasting pan, arrange beets and add 1/4 cup water. Cover with foil and bake for about 1 hour, or until tender. Let cool slightly.
2. Peel the beets, cut into wedges and transfer to a food processor. Puree, scraping as needed, until smooth.
3. Add yogurt, garlic, honey, thyme, salt, pepper and olive oil. Process to blend well. Transfer to a bowl. Garnish with cheese, nuts and mint. Serve with carrots and pita bread triangles.

Nutrition Facts

Calories	114
Total Fat	7g
Sat Fat	2g
Cholesterol	8mg
Sodium	136mg
Total Carbs	8g
Proteins	8g