Beet and Caramelized Onion Turnovers with Beet-Yogurt Sauce

Name: Beet and Caramelized Onion Turnovers with Beet-Yogurt Sauce
Yield: Serves 8 (Makes 8 turnovers)
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, table salt; 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

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Main Courses

Vegetables

Savory Pies & Tarts

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 and flavors shine through—times two.

A cookbook recipe exclusively for All-Access members from The Savory Baker

SERVES8 (Makes 8 turnovers)

TIME1¾ hours, plus 15 minutes cooling

Beet and Caramelized Onion Turnovers with Beet-Yogurt Sauce

A cookbook recipe exclusively for All-Access members from The Savory Baker

WHY THIS RECIPE WORKS

And you barely have to precook the beets before using them. Add shredded raw beets to the skillet with caramelized onions just to wilt them, and then mix in woodsy fresh thyme and tangy mustard to create a gorgeous ruby-colored filling, whi...

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