Name: Loaded Baked Potato Beets
Total time: PT8100.0S
Yield: 4
Ingredients: 5 ounce Shiitake Mushroom; 2 teaspoon Olive Oil; 2 teaspoon Gluten-Free Tamari Soy Sauce; 4 Beet; to taste Sea Salt; 7 ounce Greek Yogurt; 1 clove Garlic; 1/4 cup Fresh Chives

These baked potato beets make for a festive single-serving side, or can be made with smaller beets as finger food bites for company.

Low-Fat

Oven

Intermediate

Fusion

Date Night

Loaded Baked Potato Beets

calories

total_fat

saturated_fat

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Shiitake Mushroom

ounce

Olive Oil

teaspoon

Gluten-Free Tamari Soy Sauce

Beet

Sea Salt

to taste

Greek Yogurt

Garlic

clove

Fresh Chives

Preheat oven to 325 degrees F (160 degrees C).

On a parchment-lined baking sheet, toss the {@1:} with the {@2:} and {@0:}.

On a parchment-lined baking sheet, toss the Shiitake Mushroom (5 ounce) [thinly sliced] with the Olive Oil (2 teaspoon) and Gluten-Free Tamari Soy Sauce (2 teaspoon).

On a parchment-lined baking sheet, toss the Shiitake Mushroom (5 ounce) with the Olive Oil (2 teaspoon) and Gluten-Free Tamari Soy Sauce (2 teaspoon).

Arrange in an even layer and bake for 45 minutes, redistributing the mushrooms every 15 minutes, until they're medium brown and crispy.

Meanwhile, tear 4 sheets of aluminum foil and place one of the {@0:} in the center of each. Season lightly with salt and wrap so that there is no air escaping from the package.

Meanwhile, tear 4 sheets of aluminum foil and place one of the Beet (4 N/A) [scrubbed] in the center of each. Season lightly with salt and wrap so that there is no air escaping from the package.

Meanwhile, tear 4 sheets of aluminum foil and place one of the Beet (4) in the center of each. Season lightly with salt and wrap so that there is no air escaping from the package.

Place the beet packets in a baking dish and roast for 45 minutes, alongside the mushrooms.

Turn the heat up to 400 degrees F (200 degrees C) and continue cooking until the skins are opaque and beginning to pucker, and a fork very easily pieces the flesh, about 45 minutes to 1 hour depending on the size. Set the beets aside until cool enough to touch.

While the veggies roast, make the yogurt sauce: in a medium mixing bowl combine the {@1:}, {@3:}, {@2:}, and {@0:}, and stir until well-mixed.

While the veggies roast, make the yogurt sauce: in a medium mixing bowl combine the Greek Yogurt (7 ounce), Garlic (1 clove) [minced], Sea Salt ( to taste), and Fresh Chives (1/4 cup), and stir until well-mixed.

While the veggies roast, make the yogurt sauce: in a medium mixing bowl combine the Greek Yogurt (7 ounce), Garlic (1 clove), Sea Salt (to taste), and Fresh Chives (1/4 cup), and stir until well-mixed.

To serve, either cut the beets in half lengthwise or create a small divot on one side so there's a well for the toppings to sit.

Add a dollop of the yogurt, sprinkle with the remaining chives, and crush the shiitake mushrooms with your hands over the tops like you would a crispy slice of bacon. Enjoy!

Loaded Baked Potato Beets

5.0

2HRS 15MINS

$2.56

Ingredients

Nutrition Per Serving

Nutrition Per Serving

Cooking Instructions

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