Yogurt with beets and walnuts
1 large beet
Olive oil, for brushing
1 sprig of fresh thyme
1 cup (240 milliliters) Greek yogurt
1 cup (240 milliliters) walnut halves, chopped
1 tablespoon (15 milliliters) olive oil
Juice of 1/2 a lemon
Salt and pepper, to taste
Preheat oven to 400F (205C).
Cut off stem and peel beet. Coat in olive oil and season with salt and pepper.
Add a sprig of fresh thyme and wrap in tinfoil.
Roast in the oven 60 minutes or until tender.
Let beet cool and chop into cubes.
Put beet cubes in a bowl. Add Greek yogurt and walnut halves. Squeeze on fresh lemon juice and drizzle over olive oil.
Season with salt and pepper.
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