Roasted Beet Salad

From: Chef Micah Wexler, Mezze, Los Angeles. Yield: 1 serving.

3 baby red beets
3 baby gold beets
3 baby striped beets
1 haloumi cheese
½ cup Greek yogurt
1 tsp. dried mint
2 tsp. lemon juice
1 cup extra virgin olive oil
½ cup sherry vinegar
to taste, sea salt

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