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 Beet Salad with Caramel Yogurt, Olive Oil and Baby Greens

Beet Salad with Caramel Yogurt, Olive Oil and Baby Greens

Beets are in season. They can be eaten raw, baked, boiled, or simmered. And they are a great source of vitamin C, iron, fiber and potassium.

Check out this delicious recipe from our friends at the Peachtree Road Farmers Market.


  • 4 baby beets
  •  2 teaspoons caramel yogurt
  •  1 teaspoon olive oil
  •  1 cup baby greens
  • Sea salt & pepper to taste

Wash beets in cold water and remove sand. Place beets in foil and bake in the oven at 350 degrees for 40 minutes. Remove beets from foil and let stand for 10 minutes.

With a paper towel gently remove the outer skin. Cut beets in quarters and place in refrigerator to cool.

To make the salad, place yogurt on a plate allowing enough diameter for each beet to rest. Wash greens in cold water ensuring they are dried. Place beets on yogurt, leaving a small area in the center for greens. Place greens in the center ensuring they are touching the yogurt. Drizzle olive oil on top of beets and greens.

Sprinkle sea salt and top with fresh cracked pepper. Recipe can be doubled for larger portions.  

Note: Firm cheeses can be added to this salad. Also toasted pecans and pumpernickel croutons can be a great addition. The salad can also be made into an entree using roasted chicken, leg of lamb steak, or even pork tenderloin.

For more great recipes, click here

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