Beet Salad with Herbed Yogurt
Beet Salad with Herbed Yogurt
Ingredients
- 3 medium yellow beets, unpeeled
- 3 medium red beets, unpeeled
- 6 Brussels sprouts, leaves separated
- 1 cup (250 ml) plain 11% yogurt
- ½ cup (25 g) mixed herbs, finely chopped (chives, dill, cilantro)
- 1 tbsp (15 ml) lemon juice
- 1 tsp (5 ml) honey, plus more for serving
- 2 tbsp roasted pumpkin seeds
- Olive oil, for serving
- Fleur de sel
- ⅓ cup (40 g) fresh Pecorino cheese shavings
- 1 lemon, cut into wedges
Instructions
- Place the beets in a large pot. Cover with cold water and season with salt. Bring to boil. Cover and cook over medium heat until the beets are tender, about 1 hour. Drain and rinse under cold water. Peel and cut each beet into 6 to 8 wedges. Set aside, keeping the colours separated in two bowls. Cover and refrigerate until completely chilled, about 1 hour. Before assembling the salad, pat the beets dry. Season with salt and pepper.
- Meanwhile, in a pot of salted boiling water, cook the Brussels sprout leaves for 1 to 2 minutes or until al dente. Drain and rinse under cold water. Drain and pat dry. Set aside.
- In a bowl, combine the yogurt with 3 tbsp of the mixed herbs, the lemon juice and honey. Season with salt and pepper.
- Spread the yogurt out in a large serving dish. Top with the beets, rounded-side down, alternating the colours. Sprinkle with the Brussels sprout leaves, the remaining herbs and the pumpkin seeds. Drizzle with honey and olive oil. Sprinkle with fleur de sel and the Pecorino shavings. Serve with lemon wedges.
Beet Salad with Herbed Yogurt