Beet, Apple, Spinach Salad with Almonds and Yogurt Garlic Dressing

Ingredients

• 2 tbsp plain Greek yogurt
• 1/2 tbsp balsamic vinegar
• 2 whole, fresh beets
• 1 small jonagold apple
• 1 clove garlic
• 1 cup baby spinach
• 1/2 oz almonds

Directions

1. One day ahead; roast beets. Quarter beets and bake for 1 hour on 350 °F (175 °C) heat or until a fork goes in easily. Cover, store in refrigerator.
2. Dressing; to taste, finely mince garlic and mash with a pinch of salt in a mortar and pestle (if you have one). Add a splash of balsamic vinegar and plain Greek yogurt. Mix well and store in refrigerator.
3. Put almonds in a bag and smash with a hammer. (Cooking with hammers is fun!)
4. Slice apple.
5. Add all ingredients and dressing to a bowl and mix well.