Do you need a dish for
- picnics
- buffet tables
- family lunch or dinner?
Serves 8
Preheat the oven to 375F (190C)
Preheat the oven to 375F (190C)
1/2 tsp. (2,5 g) for cooking water
about 9-10 organic beets with full tops
5 Tbs. (75 ml) olive oil
3 Tbs. (45 ml) white wine vinegar
1 cup (240 ml) organic (dairy-free) yogurt
4 ounces (115 g) goat cheese (is dairy-free), at room temperature
3/4 cups (180 ml) or less organic milk or dairy-free almond milk
1/4 cup (50 g) organic toasted sliced almonds
A. Beets:
1. Bring a large pot of salted water to boil.
2. Trim the beets from the tops, leaving about 1/2 inch (1,25 cm) stem top attached to each beet.
3. Wash the beets well and wrap each in foil.
4. Set them on a rimmed sheet pan, roast until tender, about 45-60 minutes.
5. Unwrap, let cool, peel, and cut each into six wedges.
6. Wash the beet greens, cut the leaves and stems into 1-inch (2,5 cm) pieces.
7. Add the beet greens and stems in boiling water, then simmer about 15 minutes.
8. Drain, rinse under cool water, and pat very dry.
9. In a bowl, toss the beet greens with 3 Tbs. (45 ml) oil and 2 Tbs. (30 ml) vinegar.
B. Dressing:
1. In a food processor, add the yogurt, goat cheese, rest of the oil and vinegar. Process until smooth.
2. While processor is running, add milk to thin the dressing so it drizzles from a spoon.
C. Serving:
1. Spread the dressed beet greens on a plate.
2. Mound the beets on top.
3. Drizzle with desired amount of dressing.
4. Sprinkle the almonds on top.
5. Add the remaining dressing on a the table.
Growing beets
in a pot, 
in the grown
4 ounces (115 g) goat cheese (is dairy-free), at room temperature
3/4 cups (180 ml) or less organic milk or dairy-free almond milk
1/4 cup (50 g) organic toasted sliced almonds
A. Beets:
1. Bring a large pot of salted water to boil.
2. Trim the beets from the tops, leaving about 1/2 inch (1,25 cm) stem top attached to each beet.
3. Wash the beets well and wrap each in foil.
4. Set them on a rimmed sheet pan, roast until tender, about 45-60 minutes.
5. Unwrap, let cool, peel, and cut each into six wedges.
6. Wash the beet greens, cut the leaves and stems into 1-inch (2,5 cm) pieces.
7. Add the beet greens and stems in boiling water, then simmer about 15 minutes.
8. Drain, rinse under cool water, and pat very dry.
9. In a bowl, toss the beet greens with 3 Tbs. (45 ml) oil and 2 Tbs. (30 ml) vinegar.
B. Dressing:
1. In a food processor, add the yogurt, goat cheese, rest of the oil and vinegar. Process until smooth.
2. While processor is running, add milk to thin the dressing so it drizzles from a spoon.
C. Serving:
1. Spread the dressed beet greens on a plate.
2. Mound the beets on top.
3. Drizzle with desired amount of dressing.
4. Sprinkle the almonds on top.
5. Add the remaining dressing on a the table.
Growing beets
in a pot, 
in the grown
