Herb Beet Salad
August 1, 2019
I highly recommend roasting your beets a day in advance. This helps you cut down on cook time at lunchtime! To roast our beets, wash them and wrap them in foil. Place them on a baking sheet and let roast at 350 degrees for about 50 minutes. I like to take them out every 20 mins or so to see how soft they are (check by inserting a fork to measure softness) and sprinkle them with a little water.
Once your fork slides right through, they're done! Take them out and let them cool. Once they're cool enough to handle, peel them with a knife or paper towel. I like to use the paper towel method! I just rub them over the sink and peel the skin as it comes loose.
Zest your lime and set aside. Mix your lime zest with the yogurt and garlic. Add lime juice one 1/4 teaspoon at a time until you reach your desired thickness.
Chop or slice your roasted beets and top with olive oil, dill, and your dressing. Garnish/season with sea salt and black pepper and you're done!
Ingredients
Directions
I highly recommend roasting your beets a day in advance. This helps you cut down on cook time at lunchtime! To roast our beets, wash them and wrap them in foil. Place them on a baking sheet and let roast at 350 degrees for about 50 minutes. I like to take them out every 20 mins or so to see how soft they are (check by inserting a fork to measure softness) and sprinkle them with a little water.
Once your fork slides right through, they're done! Take them out and let them cool. Once they're cool enough to handle, peel them with a knife or paper towel. I like to use the paper towel method! I just rub them over the sink and peel the skin as it comes loose.
Zest your lime and set aside. Mix your lime zest with the yogurt and garlic. Add lime juice one 1/4 teaspoon at a time until you reach your desired thickness.
Chop or slice your roasted beets and top with olive oil, dill, and your dressing. Garnish/season with sea salt and black pepper and you're done!
