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Export 8 ingredients for grocery delivery
Step 1
Preheat the oven to 425 °F 220 °C.
Step 2
Individually wrap each beet with aluminum foil and place on a baking tray.
Step 3
Roast the beets until tender. About 45 - 1 hour depending on their size. Check with a knife by cutting through the center of the beet. They should be firm, not mushy.
Step 4
Remove from oven and allow to cool for 10 minutes.
Step 5
Peel the beets while they are still warm and slice them into rounds or dice them. Transfer them into a large bowl.
Step 6
Combine all of the vinaigrette ingredients in a bowl and whisk together. Pour over the beets and carefully toss them. Season with salt and pepper. Chill in the refrigerator for 1 hour. This salad tastes best cold.
Step 7
Combine the yogurt dressing ingredients in a bowl and whisk together.
Step 8
Drizzle the yogurt on top of the beets and garnish with the walnuts.
Step 9
Note: The walnuts can be toasted in the oven at 350 degrees for 8 minutes or over medium heat in a pan.
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