Beet Salad with Yogurt
(2 votes)
(2 votes)
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Ingredients
for
4
- Ingredients
- 4 roots Beets (precooked, vacuum packed)
- 1 Orange
- 80 grams Pine nuts (or almonds)
- 100 milliliters Whipped cream
- 200 grams Natural yogurt (3.5% fat)
- 1 Frisée
- Sea salt
- Citrus pepper seasoning
- 4 Tbsps white balsamic vinegar
- 4 baby oregano
Preparation steps
1.
Beat the cream until semi-stiff, and mix with the yogurt. Squeeze the juice from the orange. Mix the juice into the yogurt mixture, and season to taste with salt and pepper. Remove the beets from the package, and cut into 1-1.5 cm (approximately 1/2 inch) cubes. Mix into the dressing. Toast the pine nuts in a dry pan until golden brown.
2.
Rinse and dry the frisee, then cut in half. Season the salad, mix in the pine nuts, and transfer to a small bowl. Place the frisee on one side of the bowl, cut side up. Drizzle with the with the balsamic, garnish with one sprig of oregano, and serve.
