Name: Beet Salad with Herbed Yogurt
Prep time: 45 min
Cook time: 1 h 15 min
Total time: 2 h
Yield: 6 to 8 serving(s)
Ingredients: 3 medium yellow beets, unpeeled; 3 medium red beets, unpeeled; 6 Brussels sprouts, leaves separated; 1 cup (250 ml) plain 11% yogurt; ½ cup (25 g) mixed herbs, finely chopped (chives, dill, cilantro); 1 tbsp (15 ml) lemon juice; 1 tsp (5 ml) honey, plus more for serving; 2 tbsp roasted pumpkin seeds; Olive oil, for serving; Fleur de sel; ⅓ cup (40 g) fresh Pecorino cheese shavings; 1 lemon, cut into wedges

3 medium yellow beets, unpeeled

3 medium red beets, unpeeled

6 Brussels sprouts, leaves separated

1 cup (250 ml) plain 11% yogurt

½ cup (25 g) mixed herbs, finely chopped (chives, dill, cilantro)

1 tbsp (15 ml) lemon juice

1 tsp (5 ml) honey, plus more for serving

2 tbsp roasted pumpkin seeds

Olive oil, for serving

Fleur de sel

⅓ cup (40 g) fresh Pecorino cheese shavings

1 lemon, cut into wedges

Beet Salad with Herbed Yogurt

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Ingredients

Preparation

Note from Ricardo

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Rotary Cheese Grater