INGREDIENTS
4
Beets, medium red
3
Blood oranges
4
Golden beets, medium
1
Shallot, small
4
sprigs Tarragon, fresh
4
sprigs Thyme, fresh
1
Salt and freshly cracked pepper
2 tbsp
Olive oil, extra-virgin
2 tbsp
Red wine vinegar
1/4 cup
Hazelnuts
3/4 cup
Fall fat greek yogurt