beet and whipped goat cheese salad with warm za'atar dressing

TOTAL TIME: 10 minutes plus 1 hour for roasting beets

SERVES: 3-4

Milk & Dairy

• 1 small log goat cheese at room temp

• 1-2 tbsp plain greek yogurt

Pantry

• 2 tbsp Za'atar seasoning

• 2 tbsp olive oil

• 1/4 cup pistachios

Produce

• 4 beets (raw or pre-cooked)

• 1 lemon

1. Roast beets. If using raw beets, roast first and let cool completely. Chop tops and bottoms off beets and wrap them individually in tin foil. Bake at 400F for 50-60 minutes until fork tender. Remove and let cool completely. Peel and chop into bite size pieces.

2. Prep cheese. To a small bowl, add room temperature goat cheese, 1 tbsp olive oil, a pinch of salt, and 1-2 tbsp plain greek yogurt - enough to get it to a smooth spreadable consistency.

3. Make Za'atar dressing. In a small pan, heat 2 tbsp olive oil over medium heat. Once warm, remove from heat and add 2 tbsp of Za'tar. It should sizzle just barely - so test with a tiny amount first.

4. Plate. To your serving dish, spread whipped goat cheese, top with chopped cooked beets, and drizzle with the warm dressing. Top with chopped pistachios, lemon zest of 1 lemon, and a drizzle of lemon juice to serve.

---

Questions? Drop a comment below if you have any questions, and don’t forget to let me know if you make it!