Beet Salad, Endive, Walnut + Yogurt
Ingredients
-
3 oz.
Cooked yellow beets
-
6 spears
Red + yellow endive
-
½ tbs.
Chopped walnuts
-
1½ oz.
Greek yogurt
-
Crushed red pepper
-
1 tbs.
Balsamic vinegar
-
2 tbs.
Olive oil
-
Salt + pepper
-
3 leaves
Mint
Preparation
- Dice the cooked beets in ½" cubes.
- Cut the endive spears on a bias.
- Spread the greek yogurt on the bottom of the bowl.
- Add the beets, walnut, endive and the minced mint.
- Season with salt, crushed red pepper, shredded mint.
- Drizzle with olive oil and balsamic vinegar.
