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Roasted Beets & Pistachios Over Lemony Greek Yogurt

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An easy-to-fix recipe for a delicious,visually brilliant and an incredibly healthy salad.

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.

See full story on mindbodygreen.com

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