Monday, January 23, 2012

Market Mondays: Roasted Beet And Yogurt Salad


This week's edition of Market Mondays focuses on beets- one of my favorite, go-to winter veggies. A roasted beet is incredibly delicious standing on its own, but I decided to pair one with a creamy, tangy yogurt for one of the simplest salads I've ever made. Fresh microgreens, crunchy caramelized walnuts, and bright Meyer lemon olive oil round out the dish. My recipe for roasted beet and yogurt salad is below.

Roasted Beet And Yogurt Salad
Ingredients:
1/4 cup plain yogurt (preferably Greek)
2 tablespoons microgreens, washed and dried
1 large beet, roasted, peeled and cut into chunks
1 tablespoon caramelized walnuts, coarse chop
salt and pepper, to taste
Meyer lemon olive oil, to finish
Preparation:
1. Spread yogurt on plate, top with greens and beet chunks, and sprinkle walnuts over top.
2. Add a dash of salt and pepper and finish with a drizzle of Meyer lemon olive oil.

Plain yogurt works well, but the tanginess of Greek is preferred in this dish
A basket of microgreens- a rarity in winter
Red beets- in all sizes
The finished salad- perfect to brighten up a winter day

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