Beet and Quinoa Salad with Mint Yogurt Dressing

Roasted beets really pack a punch with their flavor, so much so that they can almost carry their own when it comes to salad. In this salad, however, the flavor doesn’t stop there. The richness of the root vegetable is enhanced by the fresh and creamy elements of the Mint Yogurt Dressing, which adds a tang to an otherwise smooth salad.

Serves 2

3 large red beets

1 tablespoon extra-virgin olive oil

Dash of salt and pepper

2 cups cooked quinoa

1 cup arugula

1⁄4 chopped onion

Ingredients for Mint Yogurt Dressing

1⁄2 cup Greek yogurt

1⁄4 cup fresh mint leaves

1 clove garlic

A little less than 1⁄4 cup white wine vinegar

1⁄2 tablespoon olive oil

Juice of 1 small lemon

1 teaspoon wild raw honey

1. Preheat oven to 425°F. Peel beets and cut off both ends. Spiralize using a small-noodle blade. Place on an aluminum-foil-lined baking sheet, spreading beets evenly. Drizzle extra-virgin olive oil evenly over beets and season with a dash of salt and pepper. Bake for 15 minutes or until beets are soft.
2. While beets are cooking, add quinoa, arugula, and onions to a large bowl; mix together. Prepare dressing: Add Greek yogurt, mint, garlic, white wine vinegar, olive oil, lemon juice, and honey to a blender or food processor and blend until smooth.
3. When beets are finished roasting, slice them a few times with a knife to break up the noodles. Add to quinoa mixture and add the dressing. Toss until dressing evenly coats all salad ingredients. Serve chilled.