Beet & Orange Salad with Whipped Goat Cheese Yogurt

Stretch that goat cheese yumminess with yogurt—for more protein, less fat, and all the flavor.

I don’t know what got into me today, but after the gym, I came home craving beets.

I’ve been trying to eat them more often, so I had a pillow pack of cooked beets in the fridge that I picked up a few weeks ago.

My favorite way to enjoy beets is with goat cheese and orange. There’s something magical about that combo: earthy, sweet, creamy, and just the right amount of pop when you add a touch of mint. It just works.

To satisfy my craving today, I made that combo into a quick salad with a touch more protein. I whipped about 2oz of goat cheese with a half cup of Greek yogurt, plus a pinch of salt and pepper. The yogurt lightens things up and adds protein while still keeping all that creamy, tangy goat cheese yumminess.

That whipped mixture became the base of my salad. On top went sliced beets and a supremed orange (fancy word, but it's just segments without the membrane). I didn’t have fresh mint on hand, so I used chopped chives and a pinch of dried mint to mimic that fresh, bright flavor.

It looked so pretty—I was proud of myself.

Then I took a bite… and realized I forgot something important.

Walnuts!

That bit of crunch really brought it all together.

This salad is so simple and versatile. Next time, I might try it with whipped feta or cottage cheese.