Delicious and nutritious beet and yogurt salad. The perfect healthy lunch or snack!
PREP TIME: 10 minutes
TOTAL TIME: 1-2 hours if roasting beets or 30-45 minutes if boiling beets
Serves: 2
INGREDIENTS
- 4 large red beets
- ½ cup coconut yogurt
- 1 clove garlic, crushed and minced
- 3 Tbsp red wine vinegar
- 2 Tbsp water (as needed for consistency)
- Sea salt, to taste (about ½-¾ tsp)
- 2-3 Tbsp minced dill
- ¼ cup chopped toasted walnuts
DIRECTIONS
- Preheat the oven to 425º. Rinse the beets well and wrap them in foil.* Roast the beets 1-2 hours, until tender, then remove them from the oven and allow them to cool completely. Peel the skin off the cooled beets and chop them into 1-inch cubes.
- 2. Combine the yogurt with the remaining ingredients (except the dill and walnuts) in a small bowl and mix well to combine. Dollop the yogurt over the beets and finish with the dill and walnuts. Enjoy!
- *Alternately, you can boil the beets for 20-30 minutes instead of roasting. Either way you cook them, once the beets are cool you can peel off most of the skin with your fingers, no knife required!
RECIPE AND IMAGE CREDIT: Health and Wellness blog by Kelsey Ale