A roasted beet salad with creamy yogurt dressing

goat cheese

🥗Healthier: feta cheese

💰Cheaper: cream cheese

Feta cheese provides a tangy flavor similar to goat cheese, while cream cheese is more affordable.

walnuts

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Pumpkin seeds offer a nutritious crunch, while sunflower seeds are often less expensive.

balsamic vinegar

🥗Healthier: red wine vinegar

💰Cheaper: apple cider vinegar

Red wine vinegar is a healthier option, while apple cider vinegar is typically cheaper.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is a heart-healthy alternative, while canola oil is budget-friendly.

Wrap the small red golden beets in tin foil with a little bit of olive oil, making sure to wrap them tightly.

Roast the wrapped beets in the oven for about 1 hour and 10 minutes until they are tender.

Break the dry cashews into pieces using your fingers for texture.

Add harissa to the broken cashews for spice.

In a bowl, combine thicker yogurt (Greek or Icelandic) with honey and freshly zested turmeric using a microplane, then whisk until mixed.

Let the turmeric yogurt sit while preparing the vinaigrette.

In a narrow container, mix one part white balsamic vinegar with three parts extra virgin olive oil to create a vinaigrette.

Chiffonade the chives for garnish.

Plate the turmeric yogurt as a base, then add cubed roasted beets on top.

Sprinkle the dark toasted spicy cashews over the beets.

Stir the vinaigrette and drizzle it over the salad before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens