For the Yogurt Dressing (makes about 1 cup)
½ shallot, minced
Zest from ½ lemon
2 tablespoons lemon juice
1 tablespoon white or red wine vinegar
½ cup yogurt (see note 1)
2 tablespoons water
2 tablespoons olive oil
1 teaspoon coriander seeds, toasted & roughly ground
In a small bowl combine shallot, lemon zest, a big pinch of salt, lemon juice, and vinegar. Set aside for 10 minutes. Whisk in remaining ingredients and season to taste with salt, a few grinds of black pepper, and any set aside until ready to use.
For the Salad
1 medium beet, cooked (see note 2)
1 small beet, uncooked, peeled & very thinly sliced
5 ounces spring greens
2 small handfuls herbs of your choice (parsley, mint, dill, tarragon)
¼ cup toasted nuts (almonds, walnuts, pistachios, hazelnuts), crushed or roughly chopped
Hard cheese of your choice (pecorino, manchego, etc), shaved with a vegetable peeler
Combine beets, greens, herbs, and half the almonds in a large bowl. Add a pinch of salt, and desired amount of dressing. Toss to combine, and garnish with remaining almonds and shaved cheese. Enjoy immediately.
Note 1: Ideally, use a regular yogurt. However, if greek yogurt is all you have, thin it slightly with water to reach a looser consistency.
Note 2: Bring a pot of salted water to a boil, and add beets. Reduce to a simmer, and set the lid ajar. Check for doneness by piercing the beet with a small sharp knife - they are done when the knife slides easily into the center, usually 45 minutes to an hour.