Recipe and photos by: Loveski Deli
Serves 2
For the Salad
INGREDIENTS
- 1 head little gem lettuce
- ½ bunch mustard greens
- 2 oz. baby spring mix
- 6 roasted baby beets (see recipe below)
- Dill Springs, for garnish
- Horseradish Dill Yogurt Dressing (see recipe below)
- Loveski x Jacobsen Salt Co. Everything Bagel Seasoning, for finishing
PROCESS
Toss lettuce, greens, and spring mix together, place onto a plate or bowl. Place roasted beets over your mixed greens. Spoon the horseradish dill yogurt over the top of your salad. Garnish with dill and season with Everything Bagel Seasoning and enjoy!
For the Roasted Beets
INGREDIENTS
- 6 each red baby beets
- 3 cups water
- 2 1/4 cups white wine vinegar
- 2 garlic cloves
- 2 springs of thyme
- 1 tsp cracked Jacobsen Salt Co. Tellicherry Peppercorns
- 1 tsp Jacobsen Salt Co. Pure Kosher Sea Salt
- 1/4 cup olive oil
PROCESS
Combine all ingredients in an deep oven safe dish, cover tightly with aluminum foil. Cook at 400°F for approximately 35-40 minutes until beets are cooked through or fork tender. Set the beets aside until cool enough to handle. Hold one of the beets in a paper towel and use the edges of the paper to rub the skin away. Cut into desired pieces.
For the Horseradish Dill Yogurt
INGREDIENTS
- ¼ cup plain yogurt (we use Straus European Yogurt)
- ½ tsp prepared horseradish
- 1 tsp dill, chopped
- Jacobsen Salt Co. Pure Kosher Sea Salt, to season
PROCESS
Combine until fully incorporated, season with salt and enjoy!