Beet Salad with Spiced Yogurt

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Beet Salad with Spiced Yogurt
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Beet Salad with Spiced Yogurt

Recipe by Anything But Lima BeansCourse: SaladsCuisine: AmericanDifficulty: Easy
Servings

8

servings
Prep time

1

hour 

15

minutes
Cooking time

1

hour 
Total time

2

hours 

15

minutes

This salad was a favorite at our last family dinner. The spices in the yogurt blends nicely with the sweetness of the beets and the peppery flavor of the arugula. You can serve this salad on a platter or dress up individual plates.

Ingredients

  • 2 pounds beets

  • 1 teaspoon salt

  • 1 1/4 cups plain Greek yogurt

  • 1/4 minced cilantro

  • 3 T. olive oil

  • 2 teaspoon grated ginger

  • 1 teaspoon grated lime zest plus 2 Tbsp lime juice

  • 1 garlic clove, minced

  • 1/2 teaspoon ground cumin

  • 1/2 teaspoon ground coriander

  • fresh ground pepper

  • 5 cups arugula

  • 1/4 shelled and rough chopped pistachios

Directions

  • Roast beets in oven. Wash and wrap beets individually in foil and place on cookie sheet. Roast in 400 degree oven until fork tender. May take about 1 hour. When beets have cooked, open foil packets and allow them to cool enough to handle, then peel and quarter beets.
  • In a bowl, combine yogurt, 2 T. minced cilantro, 2 T. olive oil, ginger, lime zest, 1 T. lime juice, garlic, cumin, coriander, 1/2 t. salt and fresh ground pepper.
  • Combined arugula, 2 T. pistachios, 2 t. olive oil, 1 t. lime juice and pinch of salt.
  • Spread yogurt mixture on platter. Arrange arugula mixture on top of the yogurt. Arrange beets on the arugula. Sprinkle remaining pistachios and cilantro on top.

Notes

  • If you use your own yogurt, make sure you strain some of the liquid off the yogurt.

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