- 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
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
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.