| Preparation - Directions: |
Heat oven to 450 degrees. Rub vegetables with olive oil; sprinkle with salt. In baking dish, roast beets 45 minutes and asparagus 15 minutes. While your veggies are roasting, toast your pecans, chop, and set aside (or any other nuts you prefer—I have a friend allergic to walnuts so I play around here). Chill veggies 15 minutes. Peel and chop beets. Chop asparagus. In a food processor, mix pecans and garlic to form a paste. Fold in yogurt. Mix with veggies. Top with feta and chives. Serve over greens. Serves 6.
Another great way to enjoy beets is to simply roast them. Preheat oven to 400 degrees. Place 6 beets on large sheet of aluminum foil, fold edges together and seal tightly. Bake for approximately 1 hour or until the beets are tender; remove from oven and set aside to cool. Meanwhile, combine 2 tablespoons of sugar, 2 teaspoons of cornstarch and 1/8 teaspoon salt. Stir in 1/3 cup water, 3 tablespoons of vinegar and one tablespoon of butter. Cook and stir on stove top or in microwave until thick and bubbly. When beets are cool, remove skin and cut into chunks or slices. Add beets to sugar/cornstarch mixture and heat through, about 5 minutes.
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