Chipotle roasted beet salad

Indulge in the smoky allure of chipotle-infused roasted beet salad. A fusion of earthy sweetness and fiery spice awaits in every zesty bite.

Ingredients:

• 6-7 medium beets
• 2 tablespoons chopped chipotle peppers in adobo
• 4 stalks of celery, sliced thin on the bias
• 1/2 red onion, sliced thin
• 1/4 cup red wine vinegar
• 30g extra virgin olive oil
• 2 teaspoons sea salt
• 2 tablespoons chopped parsley
• 340g almond or other plant-based yogurt
• 1 lemon, juiced
• 1 teaspoon ground cumin
• 1/8 teaspoon ground cinnamon
• 2 tablespoons chopped mint
• 2 tablespoons chopped dill
• 1 teaspoon sea salt
• 1/2 teaspoon ground black pepper
• 1/8 teaspoon garlic, minced

Instructions:

1. Heat the oven to 180 °C
2. Slice the beets into small wedges, add salt for seasoning, and bake in the preheated oven for 30 to 45 minutes
3. Mix the beets and other components together in a big bowl
4. Prepare the yogurt by blending all the components in a bowl
5. It's suggested to serve the yogurt with the salad, or spoon some yogurt onto a plate and add the salad on top

Summary:

• Calories: 781 kcal
• Fat: 42 g
• Protein: 24 g
• Carbs: 87 g
• Potassium: 3051 mg
• Magnesium: 217 mg