Golden Beet Salad

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Golden Beet Salad

3 large golden beets

8 oz yogurt

1 tablespoon olive oil 

1/4 cup toasted pecans


1 tablespoon balsamic vinegar

Salt and pepper 

Heat the oven to 400 degrees. Wrap the beets in aluminum foil. Roast for 40 minutes. Place the roasted beets in a bowl of ice water and cool. Using a vegetable peeler, peel the skin off the beets and cut the ends off. Slice the beets into 1/4 inch slices. 

Drizzle the olive oil and balsamic over the arugula and toss with a pinch of salt and pepper. 

Spread the yogurt betweeneach layer of the beets and place the pecans on top and let fall off the sides. Top with the arugula and a little more olive oil. 

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