Roasted Beet & Citrus Salad with Creamy Horseradish Dressing
Beets are abundant during the winter months and they're so delicious when roasted and paired with some simple ingredients. The horseradish adds a little heat to balance the dish.
Ingredients
- 360 ml (1 ½ cups) 0% fat Greek yogurt
- 15 g (2 Tablespoons) horseradish
- 20 g (1 bunch) fresh parsley leaves
- 45 g (3 ) medjool dates, pitted
- (½ teaspoon) kosher salt, optional
- 908 g (2 pound) roasted beets, cut into medium chunks
- 260 g (2 ) oranges, peeled, halved, sliced thin
- 10 g (½ bunch) fresh parsley leaves
- 55 g (½ cup) toasted walnuts
- (1 teaspoon) lemon rosemary sea salt, optional
Directions
- Place the Greek yogurt, horseradish, whole bunch of parsley leaves, dates, and salt into the Vitamix container in the order listed and secure the lid.
- Run the Smoothie Program or start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 40-50 seconds, using the tamper to push ingredients toward the blades. Remove from the container and refrigerate for about an hour before, this will thicken the mixture.
Chef's Notes
- We like to layer this salad to avoid getting the beet's natural liquid on the other ingredients - place about a cup of the horseradish dressing on the bottom of a serving platter, topping with the beets, orange slices, parsley leaves, walnuts, and sea salt. Enjoy with a nice drizzle of extra virgin olive oil if desired.
Ingredients
- 360 ml (1 ½ cups) 0% fat Greek yogurt
- 15 g (2 Tablespoons) horseradish
- 20 g (1 bunch) fresh parsley leaves
- 45 g (3 ) medjool dates, pitted
- (½ teaspoon) kosher salt, optional
- 908 g (2 pound) roasted beets, cut into medium chunks
- 260 g (2 ) oranges, peeled, halved, sliced thin
- 10 g (½ bunch) fresh parsley leaves
- 55 g (½ cup) toasted walnuts
- (1 teaspoon) lemon rosemary sea salt, optional
Directions
- Place the Greek yogurt, horseradish, whole bunch of parsley leaves, dates, and salt into the Vitamix container in the order listed and secure the lid.
- Run the Smoothie Program or start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 40-50 seconds, using the tamper to push ingredients toward the blades. Remove from the container and refrigerate for about an hour before, this will thicken the mixture.
Chef's Notes
- We like to layer this salad to avoid getting the beet's natural liquid on the other ingredients - place about a cup of the horseradish dressing on the bottom of a serving platter, topping with the beets, orange slices, parsley leaves, walnuts, and sea salt. Enjoy with a nice drizzle of extra virgin olive oil if desired.