Jalapeño Beet Salad

Source: Chef Jehangir Mehta

Ingredients:

• 2 Jalapeños, chopped 
• 2 Beets 
• 2 Bunches of Greens (your choice), rough chopped  
• 1 cup Greek Yogurt  
• 1/3 cup Pumpkin seeds 
• 1 sprig Fennel tops 
• 1 small Red onion, sliced 
• 3 tbsp. Olive oil 
• Salt and Pepper To Taste 

Directions:

• Boil the beets for 12 mins 
• Cut them into quarters.
• Drizzle with 2 tablespoons of olive oil, add the chopped jalapeños, salt, and pepper and roast until cooked. Set aside. 
• Mix the yogurt, fennel tops, onions and 1 tablespoon of olive oil. 
• Toss the dressing and the warm beets together. 
• After plating sprinkle with pumpkin seeds.