Roasted beets and fennel, frizzled radicchio and whipped goat cheese make a stunning side dish or vegetable-forward entree.
Preheat oven to 375 degrees. On a large sheet pan, toss the beets and fennel with the olive oil and sprinkle generously with salt and pepper. Roast on the bottom rack of the oven for 50 to 60 minutes, stirring occasionally, until the beets and fennel are fork tender.
Meanwhile, whip the Greek yogurt and goat cheese with a whisk or immersion blender until smooth. Stir in the caraway seeds. Set aside.
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