Roasted beets served over Greek yogurt with a drizzle of olive oil and balsamic vinegar. Topped with chopped pistachios.
I have been very into adding yogurt to my meals lately. It's a great way to up the protein and it gives the dish a tangy flavor that usually pairs well with it. One of the creations I made recently was this dish. You can even prepare the beets ahead of time so that you can quickly assemble this salad when you want it. Makes a great lunch!
ROASTED BEET SALAD
Ingredients (serves 1-2):
2 beets, washed and trimmed
1-2 c. Greek yogurt
drizzle of extra virgin olive oil
drizzle of balsamic vinegar
2-3 tbsp chopped pistachios
kosher salt and pepper, to taste
Directions:
Preheat oven to 425 F. Tightly wrapped the beets in aluminum foil and place on a baking sheet. Bake for 1-2 hours or until a sharp knife can easily cut through the beets. The larger the beets, the longer the cooking time.
Once the beets are ready, open the foil to let the steam out and set them aside to cool down enough for you to handle.
In the meantime, take your pistachios and roughly chop them.
Once beets are cool enough to handle, peel the outer skin off and chop off the ends. Dice the beets into large chunks.
On your serving plate, evenly spread out the yogurt. Top with some salt and pepper.
Add the chopped beets, then drizzle the olive oil and vinegar on top. Add a little more salt and then your reserved pistachios.
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