Beet Salad + Yogurt Dressing
Time for a little twist on a traditional favorite. Plant-based goat cheese optional. Densely packed nutrition however, non-negotiable.
Equipment
- Oven
Ingredients
Veggies:
- 1-2 Golden Beets (you can use purple too I just love golden!)
- 1 bunch Broccolini
- EVOO
Yogurt Dressing:
- 1/4 + 2 C + Tbsp Plant-based yogurt
- 2 Tbsp Dijon Mustard
- 1 Tbsp EVOO
- 1 Tbsp Water
- 2 tsp Agave
- 1/2 Lemon (juiced)
Make your Salad:
- Arugula
- Cooked Veggies
- Walnuts (chopped; toasted)
- Plant-based Goat Cheese (optional)
- Yogurt Dressing
Instructions
Veggies:
- Preheat the oven to 425°F
- Prep the beets: cut tops and roots off but leave the skins on. Line a baking sheet with aluminum foil. Drizzle a little bit of EVOO on each and cover with another sheet of aluminum foil - creating a sealed pouch.
- Prep the broccolini: Line a baking sheet and drizzle with EVOO. Toss broccolini in EVOO until coated and sprinkle a little salt.
- Place both in the oven. Cook the broccolini for 25 minutes and the beets for ~45 mins - 1 hour. The beets should be soft to the touch of a fork.
Yogurt Dressing:
- Add all ingredients to a bowl and give it a good mix!
Make your Salad:
- You know the drill. Start with your greens and then layer in on. There is no combo like beets and goat cheese so would highly recommend this optional ingredient!