Shanthi Appelö is a registered dietitian and health and wellness spokesperson for Blue Cross Blue Shield of Michigan based in Detroit. Passionate about the science of nutrition and behavior, Shanthi has experience working in clinical nutrition, public health and teaching in the university setting. She earned her Master of Science in Public Health Nutrition from the University of Tennessee and has a research background in maternal and child health nutrition and public health, as well as a Certificate of Training in Obesity Interventions from the Commission on Dietetic Registration. In her free time, she enjoys experimenting in the kitchen, exploring the outdoors, working on art and spending time with family.
Beet Bruschetta with Yogurt and Pistachios Recipe
1 min read
Serving Amount
Ingredients
1 12 oz can beets
1 orange
1 tbsp olive oil
1⁄4 cup 2% Greek yogurt
1 tsp honey
1⁄4 cup pistachios
Whole wheat cracker breads
Instructions
Step 1
Drain beets. Finely dice and add to a bowl.
Step 2
Remove the skin from an orange using a knife. Set aside a ~1/4 of the orange to juice, then dice the remaining orange the same size as beets. Add to the bowl with beets and add olive oil.
Step 3
In a separate bowl, prepare yogurt by adding reserved orange juice and honey. Stir until well combined.
Step 4
On a whole wheat cracker or cracker bread, spread 2 tablespoons of yogurt mixture and top with 3 tablespoons of beet bruschetta. Top with 1 tablespoon chopped pistachios.
