INGREDIENTS
1½ cups (360 ml) 0% fat Greek yogurt
1½ cups (360 ml) 0% fat Greek yogurt
2 Tablespoons (15 g) horseradish
1 bunch fresh parsley leaves
3 (45 g) medjool dates, pitted
½ teaspoon kosher salt, optional
2 pounds (908 g) roasted beets, cut into medium chunks
2 (260 g) oranges, peeled, halved, sliced thin
½ bunch fresh parsley leaves
½ cup (55 g) toasted walnuts
1 teaspoon lemon rosemary sea salt, optional
DIRECTIONS
1. Place the Greek yogurt, horseradish root, whole bunch of parsley leaves, dates, and salt into the Vitamix container in the order listed and secure the lid.
2. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 45 seconds, using the tamper to press ingredients toward the blades. Remove from the container and refrigerate for about an hour before using (this will thicken the mixture.)
3. We like to layer this salad to avoid getting the beet’s natural liquid on the other ingredients – place about a cup of the horseradish dressing on the bottom of a serving platter, topping with the beets, orange slices, parsley leaves, walnuts, and sea salt. Enjoy with a nice drizzle of extra virgin olive oil if desired.
