Recipe: Baby Beet and Carrot Salad with Yogurt Ranch Dressing
"Tiny sweet red beets and vibrant orange young carrots — each with a shock of fresh greens — are among spring’s most colorful arrivals. This salad makes the best of both, combining tender beets, quick-roasted carrots, and tangy beet greens. A creamy ranch-style dressing made with Greek yogurt, green onions, and herbs brings it all together for a salad that’s both fresh and hearty. This method of cooking beets are one of my go-to preparations...."
INGREDIENTS
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2 green onions, minced
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1 teaspoon finely minced garlic (about 2 cloves)
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1 teaspoon lemon zest plus 2 tablespoons juice
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1/2 teaspoon onion powder
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1/2 teaspoon garlic powder
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1/4 teaspoon coarse sea salt, plus more to taste
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1/2 cup Greek yogurt
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2 tablespoons minced dill
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2 tablespoons minced parsley
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1 to 2 tablespoons water
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1 pound baby beets with greens (about 1-inch thick)
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1 pound slender young carrots with greens (about 1/2-inch thick)
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1 tablespoon extra-virgin olive oil
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Sea salt
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Freshly ground pepper
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1 teaspoon minced parsley
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