Beet and Caramelized Onion Turnovers with Beet Yogurt Sauce
Ingredients
- ¾ cup plain yogurt
- 2 ounces shredded raw or cooked beet (½ cup)
- ¼ teaspoon table salt
- ⅛ teaspoon pepper
- 2 tablespoons vegetable oil
- 2 onions , chopped fine
- ¼ teaspoon table salt
- ¼ teaspoon pepper
- 10 ounces beets , trimmed, peeled, and shredded
- 1 tablespoon minced fresh thyme
- 1 tablespoon Dijon mustard
- 2 (9½ by 9-inch) sheet puff pastry , thawed
- 1 large egg beaten with 1 teaspoon water
- 5 teaspoons everything bagel seasoning
Instructions
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