YOUR SOLIN GENERATED RECIPE
Golden Hard-Boiled Egg and Roasted Beet Salad
Roasted earthy beets paired with turmeric-stained hard-boiled eggs over a bed of peppery arugula, finished with a creamy lemon-yogurt dressing.
INGREDIENTS
2 large eggs
1 medium beet
2 cups arugula
0.25 cup non-fat Greek yogurt
0.25 oz raw pumpkin seeds
0.5 tsp extra virgin olive oil
1 tsp ground turmeric
1 tbsp lemon juice
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Preheat your oven to 400°F and wrap the beet in foil with the olive oil, roasting until tender for approximately 45 minutes.
Place the eggs in a pot of water, bring to a boil, then cover and remove from heat for 9 minutes before transferring to an ice bath.
In a small mixing bowl, whisk together the Greek yogurt, ground turmeric, lemon juice, sea salt, and black pepper until the dressing is smooth and vibrant.
Peel the cooled roasted beet and the hard-boiled eggs, then slice both into thick rounds or wedges.
Place the arugula in a large salad bowl, toss with half of the golden yogurt dressing, and top with the sliced beets and eggs.
Drizzle the remaining dressing over the eggs to give them their golden color and sprinkle with pumpkin seeds for a satisfying crunch.