Serves 2


  • 2 beets
  • 1 tsp. olive oil
  • 1 5.3-ounce container nonfat, plain Greek yogurt
  • 1 cup raspberries
  • 1 Tbsp. honey, or to taste


    Preheat oven to 400° F . Scrub beets with a brush under cold water; pat dry, rub with olive oil and wrap tightly in foil. Lay the foil on a baking sheet and roast beets for 40 minutes, until tender when pierced with a knife. Remove the sheet and carefully unwrap the foil.

    When beets are cool enough to handle, peel (the skin should come off easily). Quarter each beet, then add to blender with yogurt, raspberries and honey.

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