ROASTED BEET & ARUGULA SALAD WITH LEMON YOGURT DRESSING

  • PREP TIME: 15 minutes
  • COOK TIME: 20 minutes
  • YIELDS: 4 servings

Ingredients

Salad:
  • 4 cups arugula, washed
  • 4 large golden or red beets, washed, trimmed, and cut in quarters
  • 4 ounces goat cheese, crumbled
Dressing:
  • 1 teaspoon lemon zest
  • 1 lemon, juiced
  • 2 tablespoons plain fat-free yogurt
  • 1 tablespoon light mayonnaise
  • 1 teaspoon honey

Beets are plentiful in the south because of our long growing season. Look for them in at your farmer’s market during the spring, fall, and even winter. Once you roast them they are like eating candy – sweet and delicious!

Instructions

FIRST Preheat oven 425°F, and place prepared beets on a roasting pan with olive oil salt and pepper. Roast for 20 minutes or until tender. Allow to cool, remove skin and set aside.

NEXT In a small mixing bowl, combine dressing ingredients and season with salt and pepper to taste.

LAST Slice beets into 1/8” slices, toss arugula and beets with dressing. Divide among 4 plates and top with crumbled goat cheese.