Roasted Beets & Pistachios Over Lemony Greek Yogurt
This is a salad I've made often. It's beloved by my avowed carnivorous friends and my die-hard vegetarian posse alike.

Beets are replete with folate, iron, and Vitamin A. This salad is a visually brilliant and absolutely delicious dish that just happens to be incredibly healthy as well.

Roasted Beets & Pistachios Over Lemony Greek Yogurt 

Total Prep Time: 60 minutes
Active Prep Time: 20 minutes
Serves 6-8
 
Ingredients
  • 2 bunches – red beets
  • 1 bunch – golden beets
  • 2 cups Greek yogurt (FAGE)
  • ½ cup roasted pistachios
  • ½ cup Marcona almonds
  • ½ cup pomegranate seeds
  • 1 lemon
  • Good olive oil
  • Salt & pepper
Directions

Roast beets separately at 450 degrees for 45 to 50 minutes. 

Let cool, peel and dice into bite-sized pieces. Don’t put them in the same bowl as the red beets tend to bleed! 

Dress the beets with olive oil, salt and pepper. 

Mix lemon juice, a pinch of salt and the yogurt in a bowl. 

Coarsely chop the almonds and pistachios. 

On a large plate, spoon the lemony yogurt as a base, layer red beets first, then the yellow beets.

Sprinkle chopped nuts and pomegranate seed.

Serve as a first course or a larger portion with a fresh baguette as a main course. 
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To learn more about plant-based nutrition, check out our video course The Ultimate Guide To Plant-Based Nutrition.
About the Author

Sudhir Kandula is a great eater, mediocre distance runner & an accidental reality TV personality. He lived in Paris, San Francisco and NY (current residence) and sees himself on a farm in Northern California in the near future. He runs mostly to support his eating habits.

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