| Servings | Prep Time | Cook Time |
|---|---|---|
| 1 | 10 mins | 0 mins |
| 1. | One day ahead; roast beets. Quarter beets and bake for 1 hour on 350 °F (175 °C) heat or until a fork goes in easily. Cover, store in refrigerator. |
| 2. | Dressing; to taste, finely mince garlic and mash with a pinch of salt in a mortar and pestle (if you have one). Add a splash of balsamic vinegar and plain Greek yogurt. Mix well and store in refrigerator. |
| 3. | Put almonds in a bag and smash with a hammer. (Cooking with hammers is fun!) |
| 4. | Slice apple. |
| 5. | Add all ingredients and dressing to a bowl and mix well. |
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There are 257 calories in 1 serving of Beet, Apple, Spinach Salad with Almonds and Yogurt Garlic Dressing.
Calorie split: 40% fat, 49% carbs, 11% protein.
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| Serving Size | 1 serving |
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