Beet Leaf Salad
Embrace the flavors of fall with our Beet Leaf Salad—crisp, vibrant, and a symphony of tastes in every delightful bite.
Ingredients
For the salad:
- 4 cups beet leaves washed and torn into bite-sized pieces
- 1 apple thinly sliced
- 1/2 cup walnuts toasted and chopped
For the pink greek dressing:
- 1/4 cup extra virgin olive oil
- 2 tbsp red wine vinegar
- 2 tbsp plain Greek yogurt
- 1 clove garlic minced
- 1 tsp honey
- 1/2 tsp dried oregano
- Salt and pepper to taste
- 2 tbsp finely grated beetroot
- 1/4 cup crumbled feta cheese
Instructions
For the Blended Pink Greek Dressing:
- In a blender, combine extra virgin olive oil, red wine vinegar, plain Greek yogurt, minced garlic, honey, dried oregano, salt, pepper, finely grated beetroot, and crumbled feta cheese.2 tbsp red wine vinegar, 2 tbsp plain Greek yogurt, 1 clove garlic, 1 tsp honey, 1/2 tsp dried oregano, Salt and pepper to taste, 2 tbsp finely grated beetroot, 1/4 cup crumbled feta cheese, 1/4 cup extra virgin olive oil
- Blend until the ingredients are thoroughly combined and the dressing is smooth and creamy.
For the Salad:
- In a large salad bowl, arrange the beet leaves.4 cups beet leaves
- Top the beet leaves with the roasted beet slices, apple slices, and toasted walnuts.1 apple, 1/2 cup walnuts
- Drizzle the Blended Pink Greek Dressing over the salad, making sure to coat the ingredients evenly. Gently toss the salad to combine all the flavors.
- Serve immediately as a delightful fall-inspired salad, garnished with extra walnuts for added crunch.
Nutrition
Serving: 8servings | Calories: 142kcal | Carbohydrates: 6g | Protein: 3g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Cholesterol: 4mg | Sodium: 244mg | Potassium: 215mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1238IU | Vitamin C: 7mg | Calcium: 61mg | Iron: 1mg