Roasted Beet Salad
Serves 2
10 mins prep
30 mins cook
40 mins total
Earthy, naturally sweet beets served with baby arugula, goat cheese and walnuts with a tangy lemon yogurt dressing.
Lemon Yogurt Dressing
Preheat your oven to 400 degrees
Place your peeled and sliced beets onto a parchment lined baking sheet and drizzle with olive oil, season with garlic powder, onion powder, salt and black pepper and toss to evenly distribute the seasoning
Roast the beets for 25-30 minutes or until they are tender
Assemble the salads by adding a thin layer of baby arugula to each plate
Top the arugula with roasted beets and garnish with crumbled goat cheese, finely chopped walnuts and pomegranate arils, if using
In a small dish, whisk together 1/4 cup of plain Greek yogurt, 1 teaspoon of honey, 1/2 teaspoon of grated or pasted garlic, 2 tablespoons of lemon juice and a pinch of salt and black pepper
Drizzle the dressing over the salad
Enjoy!
