Roasted Beet Salad


Roasted Beet Salad with Walnuts and Prunes

From: Chef Olga Sorzano,  Yields: 4

Download Recipe

Ingredients:

  • 4 medium beets
  • 8 pitted prunes, coarsely chopped
  • 1/2 cup toasted walnuts, coarsely chopped
  • 1-2 large garlic cloves, finely chopped
  • 2 tablespoon mayonnaise
  • 2 tablespoon yogurt or sour cream

Directions:

  • Wrap beets in foil
  • Bake at 425, about 50 minutes. They should be fork tender when fully cooked through.
  • Cool. Peel and chop coarsely.
  • Fold in chopped prunes and walnuts.
  • In the small bowl mix mayo, yogurt or sour cream with chopped garlic.
  • Gently incorporate with the beet mixture.

 

Be Fit, Be Healthy, Be Happy!