Roasted Beets and Greek Yogurt Salad

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Heat oven - Heat oven to 400°F.
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Wrap and cook beets - Place each beet on an individual piece of aluminum foil that’s large enough to wrap each beet. Drizzle each beet with olive oil and season with kosher salt and black pepper. Wrap the beets and place on a baking sheet with space in between each one. Bake for 40-60 minutes. The amount of time baked will vary depending on the size of the beets.
1 lb beets, 2 tablespoon olive oil, kosher salt, black pepper
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Unwrap and peel - Once tender, remove from foil and allow to cool, then run under cold water and peel the skin. Slice beets into bite-sized wedges.
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Make lemon and herb dressing - In a mixing bowl, add whole fat plain Greek yogurt, lemon zest, lemon juice, olive oil, fresh herbs, garlic clove, and kosher salt. Whisk until well combined.
½ cup whole fat plain Greek yogurt, 1 teaspoon lemon zest, 1½ teaspoon lemon juice, 1 tablespoon extra virgin olive oil, 1 tablespoon fresh herbs of choice, 1 minced garlic clove, ¼ teaspoon kosher salt
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Assemble - Spread the Greek yogurt dressing on a plate, top with beets, a drizzle of olive oil, fresh herbs, lemon zest, flaky sea salt, and chopped nuts.
1 teaspoon lemon zest, 1 tablespoon chopped fresh herbs of choice, 2 tablespoon chopped nuts, flaky sea salt