Beet Salad with Yogurt Dressing and Pistachios
0
0
⏳ Time
30 minutes
🥕 Ingredients
9
🍽️ Servings
4
Description
Beet Salad with Yogurt Dressing and Pistachios
Ingredients
- Yellow Beets - 14.1 oz
- Olive Oil - 3 tablespoons
- Coarse Salt - to taste
- Ground Black Pepper - to taste
- Champagne Vinegar - 2 teaspoons
- Natural Yogurt - ½ cup
- Eel - 1 head
- Chopped Sage Leaves - 2 tablespoons
- Pistachios - 2.1 oz
Step by Step guide
Step 1
Preheat the oven to 446°F.
Step 2
Place the beets on a sheet of foil, drizzle with a tablespoon of olive oil, season with salt and pepper. Wrap and send to the oven for 30–45 minutes until tender. Let cool slightly, peel, and cut into small wedges.
Step 3
In a bowl, mix the yogurt, vinegar, and remaining oil. Season with salt and pepper. Add the beets, pistachios, and tarragon. Toss to combine.
Step 4
On plates, arrange the lettuce leaves and top with the salad.
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