Roasted Beets and Strawberries with Yogurt and Watercress
Ingredients
- 1½ cups plain full-fat yogurt
- 3 bunches mixed baby beets (12 to 15 beets), tops removed and beets cleaned
- 3 tablespoons extra-virgin olive oil, divided
- Salt and freshly ground black pepper
- 2 teaspoons high-quality balsamic vinegar, plus more to finish
- 1 teaspoon honey
- 1 small bunch watercress (about 2½ cups)
- 1 pound (2 pints) ripe strawberries, hulled and thinly sliced
Instructions
Roasted Beets and Strawberries with Yogurt and Watercress serves 4 original recipe by Tasting Table.
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