Description
4 medium beets, peeled and cut into wedges
2 tbsp olive oil
1 ½ tbsp maple syrup
Salt and black pepper, to taste
½ tsp dried thyme
½ cup crumbled feta cheese
¼ cup Greek yogurt
1 tbsp lemon juice
¼ cup walnuts, toasted and chopped
1 tbsp fresh parsley, chopped (for garnish)
Directions:
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a bowl, toss beet wedges with olive oil, maple syrup, salt, black pepper, and dried thyme. Spread evenly on the prepared baking sheet.
Roast for 30-35 minutes, flipping halfway through, until tender and caramelized.
Meanwhile, in a food processor or bowl, blend the feta cheese, Greek yogurt, and lemon juice until smooth and creamy.
Spread the whipped feta onto a serving plate and top with the warm maple-roasted beets.
Sprinkle with toasted walnuts and garnish with fresh parsley. Serve immediately. Enjoy!
Prep Time: 10 minutes Cooking Time: 35 minutes Total Time: 45 minutes Kcal: 220 per serving Servings: 4 servings
