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Beet Salad

beet final-552742-editedIf you've been avoiding beets, you might want to give them a second look. Beets are naturally low in calories, yet high in valuable vitamins and mineral, plus they're versatile in cooking. 


Serving size= 1 Cup

OPN Conversion: 1 vegetable + 1 fat + 1 condiment


  • 10 medium beets, gold and/or red, washed

  • 1/3 cup feta

  • ¼ cup plain greek yogurt

  • Juice of ¼ lemon

  • ½ habanero, chopped

  • Salt and pepper


  • Roasted pumpkin seeds

  • Chopped chives/scallions


  1. Bring a large pot of water to a boil. Add a pinch of salt and beets. Cover and cook for about 30 minutes, or until the skin of the beet can easily come off.

  2. Drain and cool.

  3. Add feta, greek yogurt, lemon, habanero, salt, and pepper to a bowl. Mix with a hand blender or transfer to a blender. Blend until smooth.

  4. Once beets are at room temperature, remove skin.  Rinse and cut into one inch cubes.

  5. Transfer to a bowl and fold in feta dressing.

  6. Top with roasted pumpkin seeds and chopped chives/scallions.

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