Chipotle Roasted Beet Salad

Ingredients

• For the Salad
• 6-7 medium beets
• 2 tablespoons chopped chipotle peppers in adobo
• 4 stalks of celery, sliced thin on the bias
• 1/2 red onion, sliced thin
• 1/4 cup red wine vinegar
• 1 ounce extra virgin olive oil
• 2 teaspoons sea salt
• 2 tablespoons chopped parsley
• For the Yogurt
• 12 ounces almond or other plant-based yogurt
• 1 lemon, juiced
• 1 teaspoon ground cumin
• 1/8 teaspoon ground cinnamon
• 2 tablespoons chopped mint
• 2 tablespoons chopped dill
• 1 teaspoon sea salt
• 1/2 teaspoon ground black pepper
• 1/8 teaspoon garlic, minced

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