Shredded Beets with Crumbled Goat Cheese and Creamy Citrus Dressing
Source: Cheryl Forberg, RD, Nutritionist
Recipe Type: Salads | Seasons: Spring, Summer
This recipe was demonstrated for CUESA’s Market to Table program on April 20, 2013. Adapted with permission from Flavor First: Cut Calories and Boost Flavor by Cheryl Forberg, RD (Rodale, 2011).
It takes only minutes to grate peeled, raw beets in a food processor. If you prefer, you can also use diced cooked beets, though the texture of raw beets gives this salad more volume and a bit of crunch.
This vinaigrette tastes indulgent. Thanks to a dollop of Greek yogurt, this dressing has a creamy, luscious texture. It’s scrumptious on this salad or drizzled on grilled fish or chicken. Try substituting other combinations of citrus fruits, such as lemons, grapefruit, or blood oranges, to create unique flavors.
Creamy Citrus Dressing
½ cup plain fat-free Greek yogurt
1 teaspoon grated lime zest
¼ cup lime juice
2 tablespoons chopped cilantro leaves
1 tablespoon agave nectar or honey
1 tablespoon unseasoned rice vinegar
1 teaspoon chopped garlic
¼ cup grapeseed or light olive oil
Salt and ground black pepper
4 cups grated raw beets (about 1¼ pounds)
¼ cup Creamy Citrus Dressing
2 tablespoons crumbled goat cheese
2 tablespoons chopped fresh chives
1. Combine the yogurt, lime zest and juice, cilantro, agave nectar, vinegar, and garlic in a food processor and purée until smooth. While the machine is running, slowly drizzle in the oil until it’s incorporated. Season with salt and pepper. The dressing will keep in the refrigerator for about 2 weeks.
2. Toss the beets with the dressing. Top with goat cheese and chives. Serve at room temperature.