Ingredients (Serves 4):

• 4 medium red beets, roasted and peeled
• 1 cup Greek yogurt (full-fat)
• ½ cup soft goat cheese
• ¼ cup toasted walnuts, roughly chopped
• 1 tsp beet powder (optional, for garnish)
• 2 tbsp pomegranate syrup
• 1 tsp olive oil or honey (optional, for drizzle)
• Salt to taste

Instructions:

1. Roast the Beets:
   • Preheat oven to 400°F (200°C).
   • Wrap beets in foil and roast for 45–60 minutes until tender.
   • Allow to cool slightly, peel, and slice or cube.
2. Whip Yogurt & Goat Cheese:
   • In a bowl, combine 1 cup Greek yogurt and ½ cup soft goat cheese.
   • Whip with a hand mixer or whisk until smooth and airy.
   • Season lightly with salt if desired.
3. Assemble the Dish:
   • Spread the whipped yogurt-goat cheese mixture as a “bed” on a serving plate.
   • Arrange roasted beet slices or cubes on top.
   • Sprinkle ¼ cup toasted walnuts evenly over the beets.
   • Dust with 1 tsp beet powder (optional).
   • Drizzle 2 tbsp pomegranate syrup over the top.
   • Optional: add 1 tsp olive oil or honey for shine.

Serving Tip: Serve slightly chilled or at room temperature.