Ruby Red & Golden Beet Salad Recipe

Inspired by The Love.

Time1h 30m

Serves4

apples, walnuts, herb-yogurt dressing, local greens, lemon gastrique

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Ingredients

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1
Prepare the Beets
Roast the ruby red and golden beets. Wrap each beet in aluminum foil and roast in a preheated oven at 400°F (200°C) for 45-60 minutes, or until tender. Once cool, peel and slice into wedges.
2
Make the Herb-Yogurt Dressing
In a bowl, mix Greek yogurt, chopped dill, chopped chives, lemon juice, and olive oil. Season with salt and black pepper to taste. Whisk until smooth and creamy.
3
Prepare the Lemon Gastrique
In a saucepan, combine sugar, lemon juice, and water. Heat over medium heat until the sugar dissolves, then simmer until the mixture thickens slightly, about 5-7 minutes. Remove from heat and let cool.
4
Assemble the Salad
In a large bowl, combine the roasted beet wedges, sliced apples, chopped walnuts, and local greens. Drizzle with the herb-yogurt dressing and toss gently to combine.
5
Serve
Plate the salad and drizzle with the lemon gastrique on top. Enjoy your Ruby Red & Golden Beet Salad!