This sweet & tangy salad is so refreshing and makes a perfect side for any meal or excellent to pair with a chilled glass of wine (this is how we enjoyed this creation). This juicy salad is mind-blogging with the earthy taste of beets provides a decent contrast with the sweet coconut yogurt and tangy flavor of the citrus fruits.
🍽 S E R V I N G S
2 servings
⏰ T I M E
Prep time - 10 minute
Cook time - 45 minutes
Total time - 55 minutes
INGREDIENTS:
3 beets, rainbow or red
2 oranges
1 grapefruit
1 cup of coconut yogurt
2 tbsp maple syrup plus more for drizzling (or you can use honey)
1/4 tsp cardamom powder
1/4 cup pistachios
few sprigs mint leaves
1 tbsp lemon juice
2 tbsp hemp seeds (optional)
WORKING THE MAGIC:
Preheat oven to 400F.
Wash the beets thoroughly and wrap them individually in an aluminum foil.
Place them on a sheet pan and cook for 40-45 minutes.
Once cooled, peel the beets with the help of a knife or peeler & cut them into thin rounds.
Use a sharp knife to peel off the skin of grapefruit and orange & slice them in 1/4 inch wheels.
Prepare the maple yogurt with mixing well coconut yogurt, maple syrup, and cardamom powder together.
When ready to serve, divide the yogurt between two plates and arrange roasted beet rounds and citrus wheels over the maple yogurt.
Sprinkle with pistachios & hemp seeds.
Drizzle with maple syrup and lemon juice & garnish with fresh mint leaves.
Enjoy with a chilled glass of wine and thank me later! 😉
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