|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!)|
|5.||Add all ingredients and dressing to a bowl and mix well.|
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.
|Serving Size||1 serving|