{side dish: red beets with avocado puree}

The same line of thought that led me to want to make the kale aid smoothie last week also steered me in the direction of wanting to a find a healthier/lighter side dish option to go along with some fish Chris cooked up last week.  I spotted this dish over the Kitchy Kitchen (one of the best food blogs out there in my opinion) and I knew it would be perfect!  We decided to cheat by buying pre-steamed red beets to cut the cooking and prep time down.  We also added in some chopped walnuts for a little bit crunch as well as chipotle yogurt sauce for a little bit of spice.  For the chipotle yogurt sauce we simply mixed about 1/4 cup of plain greek yogurt with 1 to 2 tablespoons of chipotle peppers and sauce (you can add more of less depending on how spicy you would like it).  

This turned out way better than I could have ever imagined!  The chipotle yogurt sauce sort of stole the show so I highly recommend adding it in since without it I think this dish might lack a bit of flavor.  This recipe worked perfectly as a side dish, but would also come out nicely as an appetizer especially one that travels well since it can be served cold!