Citrus Beet & Arugula Salad with Lemon Yogurt
Balanc eis everything. Just like this dish, life needs contrast — sweet, bitter,bright, and smooth — to truly come alive
Servings: 2
Calories: 210kcal
Ingredients
- 2 red beets roasted and sliced
- 2 cups arugula
- 1 orange segmented
- 1 grapefruit segmented
Lemon Yogurt
- 1 cup greek yogurt
- 1 lemon zested
- 1-2 tbsp fresh lemon juice
- pinch of salt
- drizzle of honey
Citrus Vinaigrette
- 3 tbsp fresh orange juice
- 1 tbsp fresh grapefruit juice
- 1 tbsp lemon juice
- 1 tsp dijon mustard
- 1 tsp honey
- 1/4 cup olive oil
- salt and pepper
Instructions
- Roast the beets: Wrap beets in foil and roast at 400°F until tender. Let cool, peel, and slice.
- Prepare the lemon yogurt: Mix yogurt, lemon zest, lemon juice, and salt. Adjust to taste.
- Make the vinaigrette: Whisk citrus juices, Dijon, and honey. Slowly add olive oil while whisking.
- Assemble the salad: Spread yogurt on plate, add beets, arugula, and citrus.
- Finish and serve: Drizzle vinaigrette and olive oil. Season lightly with salt.