Roasted Beet Salad
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Cooking tools:
- Microplane
- Oven
- Baking sheet
- Parchment paper
- Chef's knife
- Cutting board
- Peeler
- Whisk
- Mixing bowl
- Measuring cup
- Measuring spoon
- Plate
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon sherry vinegar
- 2 cups cubed, peeled beets
- 3 cups mushrooms
- Kosher salt
- cracked black pepper
- 1/2 cup Greek yogurt
- Zest from 1 lemon
- 3 sprigs dill (chopped, more for garnish)
- Thinly sliced shallots and purple cabbage (to garnish)
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