1 hr 8 min
- Wrap beets in foil tightly and roast in a 425 degree oven for an hour. Or until a knife can pull out smoothly. Let rest.
- Add honey and turmeric to yogurt and whisk until smooth.
- Toast nuts with harissa until golden.
- Mix vinegar, EVOO and chives together and season with salt and pepper.
- Cut cooled beets into wedges.
- Smooth out one large dollop of yogurt on a plate and top with beets, cashews and vinaigrette.
Join the conversation