Jalapeño Beet Salad
Spice up your meal with Jalapeño Beet Salad—a vibrant mix of roasted beets and fresh jalapeños, topped with a zesty yogurt dressing. Perfect for adding a flavorful kick to any meal.
Ingredients
- 2 jalapeños, chopped
- 2 beets
- 2 bunches of greens (your choice), rough chopped
- 1 cup Greek yogurt
- 1/3 cup pumpkin seeds
- 1 sprig fennel tops
- 1 small red onion, sliced
- 3 tbsp. olive oil
- Salt and pepper to taste
Directions
Source: Chef Jehangir Mehta
- Boil the beets for 12 mins
- Cut them into quarters.
- Drizzle with 2 tablespoons of olive oil, add the chopped jalapeños, salt, and pepper and roast until cooked. Set aside.
- Mix the yogurt, fennel tops, onions and 1 tablespoon of olive oil.
- Toss the dressing and the warm beets together.
- After plating sprinkle with pumpkin seeds.
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