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Salad with Beets and Yogurt Dressing

Ingredients

  • 3/4 pound beets (2 large or 8 small), trimmed
  • 3 tablespoons extra-virgin olive oil
  • Coarse salt and ground pepper
  • 1/2 cup Greek yogurt (full-fat or 2 percent)
  • 2 teaspoons sherry vinegar
  • 1 head, Boston or summer crisp lettuce
  • 2 tablespoons fresh tarragon
  • 1/2 cup unsalted pistachios, toasted

Directions

  1. Preheat oven to 450 degrees. Place beets in a 12-inch square piece of foil. Drizzle with 1 tablespoon oil and season with salt and pepper; fold foil into a packet. Roast until beets are easily pierced with a paring knife, 30 to 45 minutes. When cool enough to handle, peel beets and cut into wedges.
  2. Whisk together yogurt, vinegar, and 2 tablespoons oil; season dressing with salt and pepper. Thin as desired with 1 to 2 tablespoons water. Divide lettuce among plates and top with beets, tarragon, pistachios, and dressing. Serve immediately.

Source: Martha Stewart's Seasonal Produce Recipe Guide (on-line)

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