Roasted Beet Salad With Mint Yogurt

Roasted Beet Salad With Mint Yogurt is made with tender roasted beets, mustard balsamic vinaigrette, and creamy mint yogurt. A simple, elegant salad for entertaining or everyday dinners.

Updated May 2026: This recipe has been refreshed with clearer instructions, updated tips, and better make-ahead guidance.

Roasted Beet Salad With Mint Yogurt

This Roasted Beet Salad with Mint Yogurt is colorful, elegant, and much easier to make than it looks. The beets are roasted until tender, tossed with a mustard balsamic vinaigrette, and served over a creamy mint yogurt.

It works beautifully as an appetizer, side dish, holiday salad, or dinner party starter. Basically, it looks fancy without requiring fancy emotional energy.

Why You’ll Love This Roasted Beet Salad

• Beautiful enough for entertaining
• Simple ingredients
• Can be made ahead
• Great with red or golden beets
• Creamy, tangy, sweet, and fresh

Why Roast The Beets?

Roasting makes beets tender, sweet, and flavorful. It also makes peeling much easier. Once cooked, the skins slide off with a spoon or paper towel, which is much better than battling raw beets and staining everything in sight.

You can use red beets, golden beets, or a mix of both. The colors look gorgeous together.

Red Beets and Golden Beets

If you use both colors, toss them separately with the vinaigrette before plating. Red beets love to share their color with everyone, whether invited or not.

Keeping them separate until serving helps preserve that pretty red and golden contrast.

The Mint Yogurt Makes It Special

The mint yogurt adds creaminess and freshness without overpowering the beets. Instead of mixing everything, I like spreading the yogurt on the bottom of the plate and spooning the dressed beets on top.

This keeps the colors bright and makes the salad look extra pretty.

Mustard Balsamic Vinaigrette

The vinaigrette is simple but flavorful. Balsamic vinegar adds sweetness and tang, while Dijon mustard gives it body and a little sharpness.

Add the vinaigrette slowly and taste as you go. Depending on the size of your beets, you may not need all of it.

Make-Ahead Tips

This salad is perfect for entertaining because you can prepare the components ahead of time.

• Roast and peel the beets up to 2 days ahead
• Make the mint yogurt ahead and keep it refrigerated
• Dress the beets shortly before serving
• Assemble the salad at the last minute for the prettiest presentation

Optional Toppings

If you want extra crunch, add:

• Pistachios
• Walnuts
• Pine nuts
• Toasted almonds
• Extra fresh mint

If you make this Roasted Beet Salad With Mint Yogurt, tag @LivingSweetMoments. I love seeing your creations!

Print Recipe

4.50 from 2 votes

Roasted Beet Salad With Mint Yogurt

Tender roasted red and golden beets tossed in a tangy mustard balsamic vinaigrette and served over creamy mint yogurt. An elegant yet easy salad perfect for entertaining, holidays, or a refreshing side dish.

Prep Time20 minutes mins

Cook Time50 minutes mins

Total Time1 hour hr 10 minutes mins

Course: Appetizer, Salad

Cuisine: Mediterranean

Keyword: beet appetizer, beet salad, beet salad with yogurt, beets, goat cheese, finger food, hearty salad, meaty salad, roasted beet salad with mint yogurt

Servings: 4 -6 Servings

Calories: 248kcal

Ingredients

For Beets

• 6 medium beets red, golden, or a mix
• 1-2 tablespoons olive oil
• Salt to taste
• Black pepper to taste
• 2 tablespoons fresh mint chopped

For the Mustard Balsamic Vinaigrette

• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

For the Mint Yogurt

• 1/2 cup plain Greek yogurt
• 5-6 fresh mint leaves finely chopped
• Salt and pepper to taste

Instructions

Roast the Beets

• Preheat oven to 350°F.
• Rub each beet with olive oil and season lightly with salt and pepper.
• Wrap each beet individually in aluminum foil.
• Place on a baking sheet and roast for 45-60 minutes, or until fork tender.
• Let cool until easy to handle.
• Using the back of a spoon or paper towel, gently rub off the skins.
• Cut beets into bite-sized chunks and toss with chopped mint.

Make the Vinaigrette

• In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, salt, and pepper.
• Pour enough vinaigrette over the beets to coat. Toss gently. (You may not need all of it.)

Make the Mint Yogurt

• In a small bowl, mix Greek yogurt, chopped mint, salt, and pepper until combined.

Assemble

• Spread mint yogurt onto the bottom of a serving platter or individual plates.
• Spoon the dressed beets over the yogurt.
• Garnish with extra mint if desired and serve.

Notes

• Using both red and golden beets makes this salad especially beautiful for entertaining.
• To avoid everything turning pink, toss red and golden beets separately, then combine when plating.
• Both the beets and yogurt can be made ahead and refrigerated separately for up to 2 days.
• Great topped with pistachios, walnuts, or pine nuts for crunch.

Nutrition

Calories: 248kcal | Carbohydrates: 14g | Protein: 5g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.003g | Cholesterol: 1mg | Sodium: 187mg | Potassium: 452mg | Fiber: 4g | Sugar: 9g | Vitamin A: 151IU | Vitamin C: 7mg | Calcium: 55mg | Iron: 1mg

Frequently Asked Questions

Can I make roasted beet salad ahead of time?

Yes. Roast and peel the beets ahead of time and refrigerate them separately from the yogurt. Assemble before serving.

Can I use only red beets?

Yes. You can use all red beets, all golden beets, or a mix of both.

How do I keep golden beets from turning pink?

Toss red and golden beets separately and combine them only when plating.

What can I use instead of yogurt?

You can use Greek yogurt, labneh, sour cream, or a dairy-free plain yogurt alternative.

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