Peach Roasted Beet Salad with Hazelnut Yogurt Dressing
Ingredients
- 1 ½ pounds small-to-medium beets, preferably Chioggia
- ½ cup water
- 1 cup whole-milk plain yogurt
- 5 tablespoons coarsely chopped toasted skinned hazelnuts, divided
- 1 tablespoon honey
- 1 teaspoon lemon juice
- ½ teaspoon fine sea salt, divided
- 1 tablespoon extra-virgin olive oil
- ¼ teaspoon ground pepper
- 4 cups packed baby mizuna, tatsoi or spinach
- 4 ripe peaches, cut into 1/2-inch wedges
- 2 tablespoons small fresh mint leaves or torn basil
Instructions
Peach & Roasted Beet Salad with Hazelnut-Yogurt Dressing serves 8 original recipe by EatingWell.
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