Beets are notorious for showing up on salads. Usually on a bed of lettuce or sprinkled with goat cheese. So I wondered why couldn’t beets find comfort in a creamy dressing the way chicken, ham and tuna do?

They can, and in this recipe they do; only difference is the lightened up dressing. This beet salad is creamy and earthy with a crunchy bite from the celery and pistachios.

Pile the beet salad between two hearty pieces of bread along with some kale, and you get a super filling sandwich. Or try topping a slice of sweet potato for a fun bruschetta appetizer.

Either way, beets find a home in healthy Fat and Happy way.


Beet Salad Sandwich and Sweet Potato Bruschetta topped with Beet Salad

3 large beets, diced
1 shallot, finely chopped
2 celery sticks, chopped
1 cup chick peas, rough chopped
1 tablespoon balsamic vinegar
2 tablespoon lemon juice
1 cup Greek yogurt
1 tablespoon fresh oregano
salt and pepper
1/4 cup pistachios, chopped or crushed

Fixins:
kale or spinach
bread (I used the Whole Foods Seeduction Bread)
2 large sweet potatoes

Toss together the beets, shallots, celery, chickpeas and vinegar. Add a good pinch of salt and pepper.

In a small bowl, mix together the yogurt, lemon juice and oregano.

For the sandwich, toss the yogurt with the beets. Layer a piece of bread with the kale; scoop on the beet mixture and then top with a second piece of bread. Enjoy. Will make 4 -6 sandwiches.

For the Sweet Potato Bruschetta: Keep the beet and yogurt mixture separate. Peel a sweet potato and slice into thick slices. Place in a hot pan with a little oil; cook until browned. Flip and repeat on the second side. Spoon the yogurt into each potato slice, and then top with the beet mixture. Enjoy.

To roast the beets: Wrap the beet in tin foil, and roast in a 450 degree oven for about 30 minutes or until the beets are crisp and tender. When the beets are done, remove from the tin foil and allow them to cool slightly and then peel off the outside skin.

Fat and Happy Food Blog Tips and Techniques: Careful not to over-roast the beets; for this salad, it’s best to keep the beets crisp tender so they have a little bite to them. Roasting the beets ahead of time will make this sandwich come together in a snap.

For more recipes, go to Monique’s blog: FatandHappyBlog.com

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