Beet & Yogurt Salad (GF, DF)

This is one of my favorite recipes, and it's by the awesome Eden Grinshpan. You can eat this as a meal or a side dish. I used honey, so if you are vegan you'll have to substitute. 




- 2-3 large red or golden beets (or both!) peeled and chopped, save stems

- 3 tbs red wine vinegar

- 3 tbs honey

- zest of 1/2 orange

- 1 tsp coriander

- 1 tsp salt



- 1/4 c beet stems

- 1/4 c chopped parlsey

- 1 clove garlic, minced

- zest of 1/2 orange

- 3tbs olive oil

-1 tsp red wine vinegar

- 2 tsp honey

- 1/2 tsp salt



- 1 container of unsweetened Cashew yogurt

- zest of lemon

-juice of one lemon

- 1-2 cloves of garlic, minced

-1 tsp salt


Preheat oven to 350 Degrees. 


Mix roasted beet ingredients together into a bowl and pour on a non-stick baking sheet. Cover with foil. Roast for 45 minutes. Remove foil and roast an additional 5-10 minutes.


Mix all gremolata ingredients together. Mix all Labneh ingredients together.


To serve, spoon labneh on a large serving platter, add beets and gremolata. Serve with pita bread or flatbread! 


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