Beautiful roasted beet salad

Prep 8 min

Total 1 hour 8 min

Serves 2-4

Salad doesn’t have to be boring – it’s all in how you dress it!

smaller beets, red and golden

cup yogurt

Tbsp honey

tsp fresh tumeric

1/4

cup chopped cashews

tsp harissa

Tbsp white balsamic vinegar

Tbsp EVOO Terra Delyssa

1000

chive rings

salt and pepper, TT

Wrap beets in foil tightly and roast in a 425 degree oven for an hour. Or until a knife can pull out smoothly. Let rest.
Add honey and turmeric to yogurt and whisk until smooth.
Toast nuts with harissa until golden.
Mix vinegar, EVOO and chives together and season with salt and pepper.
Cut cooled beets into wedges.
Smooth out one large dollop of yogurt on a plate and top with beets, cashews and vinaigrette.