Turn The Beat Around....

Roasted Beet, Avocado and Cucumber Salad with Yogurt and Herbs!  I have to make this salad!

INGREDIENTS 

1 pound small mixed beets, trimmed and scrubbed

¼ cup plus 1 tablespoon extra-virgin olive oil

Sea salt and freshly ground black pepper

1 large English cucumber, peeled and thinly sliced

1 large shallot, thinly sliced

2 tablespoons freshly squeezed lemon juice

2 tablespoons finely chopped chives

1 avocado

½ cup plain Fat Free Greek yogurt

¼ cup flat-leaf parsley leaves

1 tablespoon tarragon leaves

DIRECTIONS

1. Make the salad: Preheat the oven to 350˚. In a medium bowl, toss the beets with 1 tablespoon of the olive oil and season with salt and pepper. Wrap the beets in foil and roast for 45 minutes or until tender when pierced with the tip of a knife.

2. Unwrap the beets and let them cool to room temperature. Using your fingers or a paper towel, remove the skin from the beets. Thinly slice the beets and transfer them to a large bowl. Add the cucumber and shallot to the bowl and set aside.

3. In a small bowl or glass measuring cup, combine the remaining ¼ cup olive oil with the lemon juice. Whisk in the chives and season to taste with salt and pepper. Toss the beets and cucumbers with the dressing and let sit at room temperature for 20 minutes to marinate.

4. Divide the marinated beets and cucumbers among six plates. Slice the avocado in half and remove the pit and skin. Thinly slice the avocado and divide it among the plates.

5. Spoon a dollop of yogurt on top of each salad, then garnish with the parsley and tarragon. Season to taste with salt before serving.

Until Monday - Keep thinking veggies and protein!