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Golden Beets and Baby Arugula with Yogurt Chive Dressing
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Description
An easy summer salad of golden beets and peppery arugula topped with a yogurt chive dressing.
Ingredients
- 3 whole Golden Beets, Stems And Leaves Removed
- 2 Tablespoons Olive Oil
- ½ teaspoons Kosher Salt
- 1 cup Fat-free Plain Greek Yogurt
- 1 clove Garlic
- ¼ cups Champagne Vinegar
- 4 Tablespoons Chopped Fresh Chives
- 1 pinch Kosher Salt
- 3 cups Baby Arugula, Washed And Dried
Preparation
On a large baking sheet, toss the beets with the olive oil and kosher salt. Roast in the oven for 45 minutes or until tender. Set aside and let cool to room temperature.
Once the beets are cooled, cut off the stem end and remove the skins by rubbing with your hands. The skins will peel off easily. Slice the beets into 1/4 inch rounds.
In the bowl of a food processor or blender, blend together the yogurt, garlic, vinegar, chives and salt until thoroughly combined.
Line a serving platter or plate with the arugula, top with the beets and pour the dressing over the salad. Serve immediately.
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