Serves 6.
From Ellie Krieger.
• 2 medium beets (11 oz. total, without greens)
• 1 tbsp. plus 1/2 tsp. olive oil, divided
• 2 medium Granny Smith apples, unpeeled
• 2 tsp. honey, divided
• 1/3 c. whole natural skin-on almonds, coarsely chopped
• 2 tsp. finely chopped fresh rosemary
• 1/2 tsp. finely grated orange zest
• 1/4 tsp. salt
• 1 1/2 c. plain, low-fat Greek yogurt
• Freshly ground black pepper
Directions
Preheat oven to 425 degrees.
Trim off and discard the beets' stems, as needed. Rub each beet with 1/4 teaspoon of the oil, then wrap each one in aluminum foil, place on a baking sheet and roast until easily pierced with a fork, 65 to 70 minutes. Let cool, then remove the peel with a paring knife and/or by rubbing the peel away with your fingers. Cut the beets into 1/2-inch-thick slices, then quarter each slice.
While the beets are cooking, core the apples, then cut them into 1/2-inch-thick slices. Toss with the remaining 1 tablespoon of oil and 1 teaspoon of the honey. Line a baking sheet with foil, then grease the foil with cooking oil spray (or brush with a little more oil). Place the apple slices (one of the cut sides down) on the baking sheet in a single layer; roast until they have softened and caramelized on the underside, 15 to 20 minutes. Let them cool on the baking sheet before removing with a spatula.
Meanwhile, combine the almonds, rosemary and orange zest in a small nonstick skillet. Drizzle with the remaining teaspoon of honey and season with the salt. Cook over medium-high heat, stirring frequently, until the almonds are toasted and fragrant and coated with the honey, about 3 minutes. Let cool.
To serve, smear 1/4 cup of the yogurt on each individual plate. Arrange the roasted beets and apples on top, then sprinkle with the almond topping. Season lightly with the pepper.
Nutrition information per serving:
Calories170Fat8 gSodium160 mg
Carbohydrates19 gSaturated fat2 g
Protein9 gCholesterol0 mgDietary fiber4 g
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