Roasted beet salad with greek yogurt and preserved limes

Delight in the flavors of a delectable roasted beet salad with creamy Greek yogurt and tangy preserved limes. A savory sensation awaits!

Ingredients:

• 4 limes, rinsed and scrubbed
• 1/2 cup kosher salt, divided
• 1/2 cup fresh lime juice (from 4 to 5 limes), divided
• 1/4 cup water
• 4 medium beets, peeled and quartered
• 4 medium cloves garlic, unpeeled, crushed
• 2 tablespoons olive oil
• 1/2 teaspoon coarsely ground black pepper
• 1/2 teaspoon plus 1 pinch fine sea salt, divided
• 1 cup plain whole-milk Greek yogurt 
• 2 tablespoons chopped flat-leaf parsley

Instructions:

1. Cut limes in half, remove seeds, and slice them into quarters, then cut each quarter in half. Put the limes in a medium bowl and sprinkle 1/4 cup of salt over them. Cover the bowl and let them sit for 4 hours. Rinse the limes under cold water to remove any remaining salt or liquid.
2. Transfer the rinsed limes to a medium saucepan. Add 1/4 cup lime juice, 1/4 cup water, and the rest of the salt. Cook over low heat, stirring occasionally, until the limes are soft and the liquid has reduced by about half, which should take 35 to 45 minutes. Remove from heat, place the mixture in a sterilized jar, add the remaining 1/4 cup of lime juice, seal the jar, and refrigerate for 8 hours or overnight. Before using the limes, make sure to rinse them well under cold water and cut them as needed. Stored preserved limes can last in the refrigerator for up to 1 month.
3. Preheat the oven to 400°F. Combine beets and garlic in a medium bowl. Add oil, pepper, and 1/2 teaspoon of salt, then mix well to coat. Transfer the mixture to a baking sheet and roast in the preheated oven until the beets are tender, usually around 35 to 45 minutes.
4. In a small bowl, mix together 1 tablespoon of chopped preserved lime, yogurt, and a pinch of salt. Set this mixture aside for later use.
5. Spread the yogurt mixture on a serving plate. Arrange the roasted beets in the center along with any leftover juices from the pan. If desired, garnish with parsley and 1/2 teaspoon of chopped preserved lime.

Summary:

• Calories: 110 kcal
• Fat: 1 g
• Protein: 2 g
• Carbs: 38 g
• Potassium: 415 mg
• Magnesium: 26 mg