Honey and Beet Frozen Yogurt
MAKES: serving
Ingredients
5 Beets
1 tsp. Olive Oil
Sprinkle of Salt
3 cups of full-fat plain Greek Yogurt
1/2 cup Honey
Directions
Preheat oven to 400 degrees
Wrap your Beets (skin and all) in aluminum foil, drizzle with the Olive Oil and Salt
Roast for 45 minutes until the Beets are fork tender. Let cool slightly and you will be able to remove peel with ease.
Puree your Beets until smooth. Chill completely, at least two hours.
After your puree is smooth, combine your Yogurt, Beet puree and Honey into a bowl and mix until well combined.
If you have an ice cream churner, add mixture and follow manufacturers instructions. If you do not, add mixture to a loaf pan and freeze.