Roasted Beet and Greek Yogurt Salad transforms simple beets into a restaurant-worthy appetizer or side. Layer homemade herb and lemon Greek yogurt dressing and roasted beets, then top with fresh herbs, pine nuts, lemon zest, and enjoy!
This is our go-to summer and fall appetizer when beets are in season. The earthy roasted beets paired with the tangy Greek yogurt and medley of toppings is a refreshing balance of flavors and textures.
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About This Roasted Beets Greek Yogurt Salad
- Taste - The combination of beets and Greek yogurt with herbs is vibrant and flavorful.
- Texture - The beets are tender and the Greek yogurt topping is creamy.
- Effort - All you need to do is roast the beets then top them with Greek yogurt, herbs, and chopped nuts.
- Time - It takes about 1 hour to roast the beets then just a few minutes to assemble.
Key Ingredients
- Beets - Beets are earthy and lightly sweet. Roasting them accentuates their unique flavor.
- Lemon zest - Lemon zest adds brightness.
- Greek yogurt dressing - Lemon herb Greek yogurt dressing is a cool and creamy counterpoint to the beets.
- Fresh herbs of choice - Our favorites herbs to add are dill, flat leaf parsley, mint, and shiso.
- Toasted nuts - Add your favorite nuts for a crunchy texture. Some of our favorites are pistachios, toasted pine nuts, and toasted walnuts.
See recipe card for quantities.
How to Make This Salad
- Heat oven - Heat the oven to 400°F.
- Prepare beets - Place each beet on an individual piece of aluminum foil that’s large enough to wrap it. Drizzle each beet with olive oil and season with kosher salt and black pepper. (Photo 1 and 2)
- Wrap and roast - Wrap the beets and place them on a baking sheet with space in between each one. Then bake for 40-60 minutes. The amount of bake time will vary depending on the size of the beets. (Photo 3 and 4)
- Unwrap and peel - Once tender, remove from foil and allow to cool, then run under cold water and peel the skin. (Photo 5 and 6)
- Assemble - Spread the Greek yogurt dressing on a plate, top with beets, a drizzle of olive oil, fresh herbs, and chopped nuts. (Photo 7 and 8)
Pro tip - Make everything up to three days before then assemble when you are ready to eat.
Top tips
- Don't peel the beets before roasting them. Cooking the beets makes them easier to peel, as the peel will separate from the flesh.
- Wait for the beets to cool before peeling and serving them with the Greek yogurt. Run the beets under cool water and use a paring knife to easily remove the peel.
- Customize the toppings and dressing. We love the combination of beets with our lemon and herb Greek yogurt dressing, toasted nuts, fresh herbs, and lemon zest, but you can easily customize this salad with your favorite combination of creamy dressing and toppings to suit your dietary preferences.
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Roasted Beets and Greek Yogurt Salad
Roasted Beet and Greek Yogurt Salad transforms simple beets into a restaurant-worthy appetizer or side. Layer homemade herb and lemon Greek yogurt dressing and roasted beets, then top with fresh herbs, pine nuts, lemon zest, and enjoy!
Servings: 4
Calories: 175kcal
Equipment
- 1 knife
- 1 sheet pan
Ingredients
- 1 lb beets washed
- 2 tablespoon olive oil plus more for drizzling
- kosher salt
- black pepper
- 1 teaspoon lemon zest
- 1 tablespoon chopped fresh herbs of choice dill, flat leaf parsley, mint, shiso
- 2 tablespoon chopped nuts pistachios, toasted pine nuts, toasted walnuts
- flaky sea salt
Lemon and Herb Greek Yogurt Dressing
- ½ cup whole fat plain Greek yogurt
- 1 teaspoon lemon zest
- 1½ teaspoon lemon juice
- 1 tablespoon extra virgin olive oil or more for a thinner consistency
- 1 tablespoon fresh herbs of choice chopped, dill, flat leaf parsley, mint, shiso
- 1 minced garlic clove
- ¼ teaspoon kosher salt or to taste
Instructions
- Heat oven - Heat oven to 400°F.
- 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
- 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.
- 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
- 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
Notes
Storage
- Refrigerate leftovers in an air-tight container for 2-3 days.
- Make everything the day before then assemble when you are ready to eat.
- Be sure to roast the beets before peeling them so they are easier to peel.
- Wait for the beets to cool before peeling and serving them with the Greek yogurt.
Nutrition
Calories: 175kcal | Carbohydrates: 12g | Protein: 3g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Sodium: 234mg | Potassium: 394mg | Fiber: 4g | Sugar: 8g | Vitamin A: 39IU | Vitamin C: 8mg | Calcium: 25mg | Iron: 1mg
Tried this recipe?Mention @happygutlucky_ or tag #happygutlucky!
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