Monday, January 13, 2014
Beet, Apple, Spinach Salad With Almonds And Yogurt Garlic Dressing~Yum Yum!
2 tbsp plain Greek yogurt
1/2 tbsp balsamic vinegar
1 cup baby spinach
2 whole, fresh beets
1 small apple
1 clove garlic
1/2 oz almonds
One day ahead; roast beets. Quarter beets and bake for 1 hour on 350 °F heat or until a fork goes in easily. Cover, store in refrigerator.
Dressing; to taste, finely mince garlic and mash with a pinch of salt in a mortar and pestle (if you have one). Add a splash of balsamic vinegar and plain Greek yogurt. Mix well and store in refrigerator.
Put almonds in a bag and smash with a hammer. (Cooking with hammers is fun!)
Add all ingredients and dressing to a bowl and mix well. Enjoy!