Chef Tom Fraker
Gold and Red Beet Salad
Category
Salad
Servings
4 servings
Prep Time
15 minutes
Cook Time
0 minutes
Author:
Chef Tom Fraker
Ingredients
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1/2 cup Greek Yogurt
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2 tablespoon Melissa’s Shredded Horseradish, minced
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1 teaspoon Melissa’s Grated Extra Hot Horseradish
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1/2 Lime, (juice only)
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1 tablespoon Milk
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1 teaspoon Minced Ginger
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1 package Melissa’s Peeled, Steamed & Cubed Golden Beets
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1 package Melissa’s Peeled & Steamed Baby Beets, quartered
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3 cups Spring Mix
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1/2 cup Crumbled Feta Cheese
-
1/2 cup Melissa’s Red Walnuts, chopped
Directions
In a bowl, add the yogurt and the next 5 ingredients and mix well to combine.
In another bowl, gently combine the 2 different beets.
To serve, divide the spring mix among 4 plates. Divide the beets equally between the 4 plates. Top each with the yogurt mixture and top with the cheese and walnuts.
Filed in:
Beets,
Ginger Root,
Gold & Red Beet Salad,
Gold and Red Beet Salad,
Graded Extra Hot Horseradish,
Lime,
Red Walnuts,
Salad,
Shredded Horseradish,
Spring Mix,
Steamed Baby Beets,
Steamed Golden Beets,
Walnuts
