Keto Beet Bliss Salad
2.1g
Net Carbs
8.0g
Protein
13.6g
Fat
1.0g
Fiber
167
Calories
Cooking tip: There are a variety of ways to cook beets, and you can use your favorite method to get the cooked beets to make this recipe. If you don’t know where to start, bring a medium sauce pot filled about 2/3 of the way with water to a boil over high heat. Cut the greens off of two small beets, wash thoroughly, and boil for 20-30 minutes, until fork tender. Remove from the boiling water, slice off the root and the stems, and use a paper towel to rub off the skin. Then slice the beets and measure for the recipe.
Ingredients:
- 1/2 cup cooked beets, from fresh, sliced FNDDS
- 2 tablespoons olive oil USDA
- 1/4 cup plain greek yogurt, whole milk FNDDS
- 2 teaspoons allulose, liquid sweetener
- 1/4 teaspoon fresh garlic FNDDS
- 1/4 teaspoon table salt USDA
- 6 cups fresh butterhead lettuce USDA
- 2 tablespoons red wine vinegar USDA
- 6 ounces chevre goat cheese FNDDS
Directions:
- Into a blender jar, place chopped cooked beets, yogurt, olive oil, red wine vinegar, sweetener, minced or pressed garlic and salt. Blend on high until beets are fully broken down and ingredients are fully incorporated.
- To assemble salads, place 1 cup salad greens into each of 6 bowls and top each with 1 ounce of crumbled goat cheese. Dress each bowl with 2 tablespoons beet dressing. One bowl as described is one serving.
NOTE: this dressing will stain.
