From: Chef Micah Wexler, Mezze, Los Angeles. Yield: 1 serving. 3 baby red beets 3 baby gold beets 3 baby striped beets 1 haloumi cheese ½ cup Greek yogurt 1 tsp. dried mint 2 tsp. lemon juice 1 cup extra virgin olive oil ½ cup sherry vinegar to taste, sea salt Trim leaves and stems off beets. Place each type of beet in a separate foil packet with 1 Tbsp. EVOO, 1 tsp. sherry vinegar and salt. Place the three packets on a roasting pan and roast at 350°F for ...

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