Beet Salad with Greek Yoghurt and Pomegranate

I was at the grocery store yesterday and they were putting out some beets that looked amazing. The leaves were crisp and fresh, not wilting like we so often see when buying from the store. I bought a bunch of red and a bunch of gold, cranked up my sous-vide machine to 184 degrees and cooked them for four hours. If you don’t Sous-Vide I would suggest removing the leaves, washing the beets well and wrapping in aluminum foil, then baking at 350 degrees for about an hour.

Beets are a rich source of potent antioxidants and nutrients, including magnesium, sodium, potassium and vitamin C so an incredible “superfood” for the kitchen table. Once cooked and cooled, I raided the refrigerator for some goodies to make a delicious, healthy salad for dinner. In the bottom of my salad bowl I placed a carton of 0% fat Greek yoghurt, then quartered the beets and placed them on top. Threw on some finely sliced red onion, cilantro and pea shoots and garnished with pomegranate seeds. All I needed then was a drizzle of some aged balsamic vinegar that I had brought back from my Culinary Trip to Modena, Italy and there I had a delicious, healthy salad worthy of any kitchen table. Try it at home this weekend.