Roasted Beet Salad
Serves 210 mins prep30 mins cook
Earthy, naturally sweet beets served with baby arugula, goat cheese and walnuts with a tangy lemon yogurt dressing.
0 servings
What you need
Instructions
0 Preheat your oven to 400 degrees 1 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 2 Roast the beets for 25-30 minutes or until they are tender 3 Assemble the salads by adding a thin layer of baby arugula to each plate 4 Top the arugula with roasted beets and garnish with crumbled goat cheese, finely chopped walnuts and pomegranate arils, if using 5 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 6 Drizzle the dressing over the salad 7 Enjoy!View original recipe