I dare you to find another salad that BEETS this one in terms of beauty, taste, and ease to pull together!
My sister-in-law originally made this but make it vegan by replacing the Greek yogurt with vegan hung curd or a thick vegan yogurt.
Spread the vegan yogurt in the serving bowl. Add roasted beets, blood orange segments, and microgreens on top of the yogurt. Separately, mix 1 tsp apple cider vinegar, ½ tsp of sea salt, ½ tsp ground pink peppercorn, 1 tbs blood orange juice, and 1 tbs extra virgin olive oil – drizzle mixture over the plate. Add crushed pistachios to the top and enjoy!
Tags: Mediterranean, Salads, Quick & Easy
