Ingredients

• Beets1 piece
• Greek yogurt, plain1 cup
• Maple syrup2 tbsp
• Water1/2 cup

Steps

1. 1. Prepare Beetroot Puree: Boil diced beetroot with 1/2 cup water in a saucepan for 10-15 minutes until soft. Let cool. Blend the beetroot with water until smooth, then strain to remove chunks.
2. 2. Mix Ingredients: Combine beetroot puree, Greek yogurt, and maple syrup in a bowl. Mix until creamy.
3. 3. Freeze (1-2 hours): Pour into ice cream molds or containers and freeze until firm.
4. 4. Serve: Scoop and serve when ready.