Chef Tom Fraker
Gold and Red Beet Salad
Gold and Red Beet Salad
Rated 5.0 stars by 1 users
Category
Salad
Cuisine
Mediterranean
Servings
4 servings
Prep Time
15 minutes
Cook Time
0 minutes
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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4 baby gold beets
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4 baby red beets
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3 cups spring mix
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1/2 cup crumbled feta cheese
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1/2 cup Melissa’s Red Walnuts, chopped
Directions
Cook the Beets
For the baby gold and red beets, trim the stems and wash thoroughly. Place the gold beets and red beets in separate medium-sized saucepans (to avoid color bleeding). Cover with water and bring to a boil.
Reduce heat and simmer for 25-30 minutes, or until the beets are fork-tender. Drain and allow to cool.
In a bowl, add the yogurt and the next 5 ingredients and mix well to combine.
Once cooled, peel the skins by rubbing them gently with a paper towel. Cut the gold beets into wedges and quarter the red beets.
Prepare the Dressing
In a bowl, mix the Greek yogurt, Melissa’s Shredded Horseradish, Melissa’s Grated Extra Hot Horseradish, lime juice, milk, and minced ginger until well combined.
Assemble the Salad
In a separate bowl, gently combine the prepared gold and red beets. Divide the spring mix among 4 plates. Place equal portions of the beets on each plate.
Finish with Toppings
Drizzle the yogurt dressing over the beets. Sprinkle each plate with crumbled feta cheese and chopped Melissa’s Red Walnuts
Recipe Note
Save prep time by swapping baby red beets for Melissa’s Peeled & Steamed Baby Beets, which are pre-cooked, peeled, and ready-to-use.
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
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