Preheat oven to 325 degrees F (160 degrees C).
On a parchment lined baking sheet, toss the
Shiitake Mushrooms (5 oz)
Olive Oil (1/2 Tbsp)
Gluten-Free Tamari Soy Sauce (1/2 Tbsp)
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
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
Greek Yogurt (3/4 cup)
Garlic (1 clove)
Sea Salt (to taste)
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!