Friday, October 21, 2011

Beet and yogurt salad

4 roasted, peeled and sliced beets
3 tablespoons olive oil
juice of 1/2 lemon
2 garlic cloves, finely minced
3 tablespoons chopped parsley
1 1/3 cups greek or plain yogurt
1 tablespoon chopped pistachios

Whisk the oil with the lemon juice and garlic. Add parsley, salt and pepper, and the oil to the beets. Mix the beets gently with the yogurt, or just pile it on, and top with the pistachios.

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