Beet and Caramelized Onion Turnovers with Beet-Yogurt Sauce | America's Test Kitchen

Name: Beet and Caramelized Onion Turnovers with Beet-Yogurt Sauce | America's Test Kitchen
Ingredients: ¾ cup plain yogurt; 2 ounces shredded raw or cooked beet (½ cup); ¼ teaspoon table salt; ⅛ teaspoon pepper; 2 tablespoons vegetable oil; 2 onions , chopped fine; ¼ teaspoon pepper; 10 ounces beets , trimmed, peeled, and shredded; 1 tablespoon minced fresh thyme; 1 tablespoon Dijon mustard; 2 (9½ by 9-inch) sheet puff pastry , thawed; 1 large egg beaten with 1 teaspoon water; 5 teaspoons everything bagel seasoning

www.americastestkitchen.com

It's rare that the humble beet gets to be the star of a dish. And you might not think of it as a baking ingredient at all. In these turnovers, however, this sweet, earthy root vegetable's true colors...