Beet Salad With Coriander-Yogurt Dressing Published November 15, 2022 Total Time 30 minutes Rating Comments Read comments Advertisement Ingredients 1 (15 -ounce) can chickpeas, drained and rinsed Salt and freshly ground black pepper 1 teaspoons ground coriander 3 tablespoons olive oil 1 orange cup full-fat Greek yogurt 3 tablespoons rice vinegar 2 pounds cooked whole red or golden beets (store-bought or homemade), peeled and cut into -inch-thick rounds 3 cups baby arugula Preparation Step 1 Heat the oven to 400 degrees
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Nutrition Information Yield: 24 tablespoons, Serving Size: 1 tablespoon Amount Per Serving: 116 Calories | 12.5g Fat | 0.4g Total Carbs | 0g Fiber | 0.1g Sugar | 0.6g Protein | 0.3g Net Carbs Brought to you by Hip2Keto
