Blueberry and Beet Salad (Gluten-Free)
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1 pint blueberries
½ cup plain yogurt
Juice from 1 orange, divided
2 tablespoons olive oil
2 teaspoons fresh lemon juice
2 teaspoons fresh thyme, minced
Salt and pepper to taste
Preheat oven to 400°F.
Remove the tops and roots of the beets and peel them. Cut beets into ½-inch chunks and spread out on a baking sheet. Toss with olive oil and thyme. Roast for 30-40 minutes, until tender.
Remove from the oven and toss immediately with half of the orange juice, and season with salt and pepper. Set aside to cool.
Meanwhile, in a medium bowl, combine yogurt, lemon juice, remaining orange juice and another pinch of pepper. Add blueberries and beets and toss until well-combined. Top with feta cheese and serve.
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