Roasted Beet Salad
Ingredients
-
4
large
red beets
-
1
cup
Greek yogurt
-
2
tbsp
olive oil
-
3
cloves
garlic, minced
-
½
lemon
juice
-
½
tsp
salt
-
⅓
cup
chopped walnuts
-
2
tbsp
fresh mint, chopped
-
2
tbsp
fresh dill, chopped
Instructions
- Preheat the oven to 400°F.
- Wash the beets thoroughly and wrap each in foil.
- Place the foil-wrapped beets on a baking sheet and roast for 40-50 minutes until fork tender.
- Unwrap the beets and let them cool completely, then peel them.
- Slice the peeled beets into wedges, about 6 wedges per beet.
- In a small bowl, mix together Greek yogurt, olive oil, minced garlic, lemon juice, and salt.
- Spread the yogurt mixture on a platter and arrange the beet wedges on top.
- Sprinkle with additional salt, walnuts, and fresh herbs before serving.
Nutrition Facts (estimated)
Servings
3-4 side salads
Calories
261
Total fat
17.3g
Total carbohydrates
20.9g
Total protein
10.6g
Sodium
425.7mg
Cholesterol
9.3mg
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