Yellow beets with lemony creme fraiche, fresh basil and toasted hazeln
I love this dish! SO easy and a real crowd-pleaser. It really is all about assembly and great quality produce. I got together again with Quinn Cooper Style and
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Ingredients
- 4 yellow beets
- 2 tablespoons extra virgin olive oil
- 1 cup creme fraiche (you can substitute with greek yogurt)
- 1/2 cup toasted hazelnuts, skins removed.
- 1 lemon, zested
- 2 tsp fresh lemon juice
- salt to tast
- 1 garlic, grated
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