Beet, Apple, Spinach Salad with Almonds and Yogurt Garlic Dressing

Ingredients

• 2 tbsp plain Greek yogurtNutrition
• 1/2 tbsp balsamic vinegarNutrition
• 2 whole, fresh beetsNutrition
• 1 small jonagold appleNutrition
• 1 clove garlicNutrition
• 1 cup baby spinachNutrition
• 1/2 oz almondsNutrition

Directions

1. 1One day ahead; roast beets. Quarter beets and bake for 1 hour on 350 °F (175 °C) heat or until a fork goes in easily. Cover, store in refrigerator.
2. 2Dressing; 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.
3. 3Put almonds in a bag and smash with a hammer. (Cooking with hammers is fun!)
4. 4Slice apple.
5. 5Add all ingredients and dressing to a bowl and mix well.

Nutrition per serving

Related recipes

• Beet Feta Salad

  171 kcal per serving

• Beet Pesto Salad

  88 kcal per serving

• Egg Beet Salad

  135 kcal per serving

• Coffee & Beet Juice Pre-Workout

  289 kcal per serving

• Beet and Hummus Salad

  344 kcal per serving

• Beet & Fennel Soup with Kefir

  152 kcal per serving