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Roasted Beets & Pistachios Over Lemony Greek Yogurt

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BeWellBuzz


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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BeWellBuzz

BeWellBuzz

Larry & Oksana Ostrovsky, founders of BeWellBuzz, are Life Upgrade Coaches committed to helping you navigate through the latest natural health and personal development information to a destination of optimal wellness. The goal of this site is to be a catalyst in creating and spreading the Buzz, dispelling dangerous myths, society norms and helping you elevate your spirit, do more, live better, and think deeper one day at a time. We’d like to thank you in advance for not only visiting and arming yourself with great information but also sharing it with family and friends. Check out and subscribe to our YouTube Channel and become a fan of our Facebook Page.  
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