I love fall recipes, but there’s just something so fresh and delicious about a summer salad. I go a little wild using up tomatoes and watermelon. But blending a winter veg like beets with a summer salad brings both worlds together.
Plus, it’s seriously easy and you can usually stretch out the ingredients over a couple of days depending on how many folks you’re serving. I typically serve two, so this was a two-night dinner.
I was inspired by a Cheesecake Factory salad for this one, but changed up the sauce, removed some ingredients, and added in hemp seeds and walnuts for some extra nutrient-dense crunch. I also added grilled chicken in another version to up the protein and make it more balanced.
(That avocado looks like it went to private school! Perfect.)
The best part for me is the concept of using straight-up Greek yogurt as a sauce base. Not even a dressing — a thick sauce. You can absolutely thin it out to make it more dressing-like with water, olive oil, or milk, though. You do you. But for me, the sauce was the star and coated everything fabulously.
OH! And you can easily repurpose extra sauce into a fruit dip or oatmeal topping. So make extra, if you want.
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- 1/2 cup plain Greek yogurt
- 2 to 3 Tbsp honey
- 1 Tbsp lime juice
- Pinch salt
- 1 Tbsp water to thin, if desired
- A few handfuls of arugula or greens of your choice
- 1 ripe avocado, cubed
- 1/2 cup cubed pre-cooked or pickled beets (if pickled, give them a quick rinse)
- 1/4 cup walnuts, pistachios, or nuts of your choice
- 1 small radish, washed and sliced thinly
- 1 Tbsp extra virgin olive oil
- Salt and black pepper to taste
- Optional add-ins: chopped shallot, hemp seeds, chia seeds, mandarin oranges, grilled chicken
- Mix all sauce ingredients together in a medium bowl to make the honey yogurt sauce. If it feels a little thick for you, add in a bit of water and stir. Set aside.
- Layer the arugula, avocado, beets, nuts, radish, and any other optional toppings.
- Drizzle with olive oil, salt, and pepper.
- Dollop on the yogurt sauce on top or toss to mix.
Thanks for taking a peek at this beet salad that’s currently giving me so much joy right now. Check out more salads I’ve made to see if anything floats your boat before we’re knee-deep in winter stews and slow cooker recipes.