I love a beet salad. On a recent trip I ordered a beet salad only to be surprised that instead of chunks of beets in the salad they had been ground up and spread beneath the salad. I thought this was such a great presentation and had to recreate it at home. I made this spread with greek yogurt and goat cheese and it is not only great underneath a salad but also as a dip! Plus the color is extra impressive! Enjoy!
Ingredients
- Two medium beets
- 1/2 cup greek yogurt
- 6 ounces goat cheese
- two garlic cloves
- juice of 1/2 lemon
Method
- Heat oven to 400
- Wrap the beets in tin foil and place on baking sheet
- Roast for 1 hour or longer until tender
- Let cool for 10 minutes and then peel skin off
- Quarter beets and place in blender with other ingredients
- Blend until a consistent spread forms
- Use as a dip or plate with a salad on top
The Lovell Table 
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