Roasted Beet Salad With Mint Yogurt – Delicious roasted beets tossed in a mustard balsamic vinaigrette and served with mint yogurt. Simple yet elegant salad
Roasted Beet Salad With Mint Yogurt
Delicious roasted beets tossed in a mustard balsamic vinaigrette and served with mint yogurt. Simple yet elegant salad to serve at a dinner party or as a refreshing side dish to an outdoor BBQ.
Don’t be intimidated by the fancy description. This salad is a no-brainer! Roasting the beets makes them tender and also saves the hard work of peeling them raw. When cooked, the skin comes off with the back of a spoon in seconds and then just cut it into chunks.
As you can see in the picture, I used golden and red beets. You can use both colors as well, or either one. Depending on what you find available at your local supermarket. I just fell in love with both colors! They pop out so beautifully.
I first tasted this Roasted Beet Salad With Mint Yogurt last week when my mom made it for Passover Seder. I saw the whole process and decided to recreate it right away. She didn’t serve it with the mint yogurt on the bottom but I think that component takes this dish out of the park.
Imagine sweet and meaty beets, with a tangy mustard vinaigrette and then served with the creamy mint on the bottom. In one bite you get so much flavor and texture.
I am thinking next time to add a crunchy element on top: pistachios, pine nuts, or even walnuts. I think mint and beets are a marriage in heaven. They complement each other perfectly with every bite.
I preferred to add the mint yogurt on the bottom when serving instead of mixing it beforehand. You see, I didn’t want to lose the beets’ bright red and golden color.
So I made the salad in advance and plated it with the yogurt at the last minute. You can make both items separately, keep them in the fridge, and assemble them before serving. Easy!
I hope you can make this delicious Roasted Beet Salad With Mint Yogurt. If you do, please tag me on Instagram @livingsweetmoments and use the hashtag #LivingSweet – I promise to Repost it.
Roasted Beet Salad With Mint Yogurt
Ingredients
For Beets
- 6 Medium Beets use 2 colors or just one
- 1-2 Tablespoons Olive Oil
- Salt and Pepper
- 2 Tablespoons Mint leaves chopped
For Mustard Vinaigrette
- 1/4 Cup Olive Oil
- 2 Tablespoons Balsamic Vinaigrette you may use red wine
- 1 Teaspoon Dijon or Stone Ground Mustard
For Mint Yogurt
- 1/2 Cup Plain Yogurt
- 5-6 Leaves Mint chopped
- Salt + Pepper
Instructions
For Beets
- Preheat Oven to 350 Degrees Fahrenheit
- Season each beet with salt, pepper and drizzle olive oil on top
- Wrap each beet in aluminum foil (individually)
- Place in a sheet pan and roast for 45 to 60 minutes or until fork tender
- Remove from oven and let them cool a bit inside their foil
- Using the back of the spoon, remove the skin from each beet and cut into small chunks
- Place the cooled beets in a bowl and toss with chopped mint
For Vinaigrette
- Toss the olive oil, vinegar and mustard together
- Add slowly the vinaigrette into the beets until desired flavor is achieved. You may not need entire vinaigrette. Check for seasoning and make the necessary adjustments
- Refrigerate salad for a few minutes to let the flavors come together
For Yogurt
- In a bowl mix the yogurt, mint, salt and pepper
To Serve
- Add a bed of yogurt on the bottom of a plate and toss the beets on top. Garnish with a mint leaf
- Enjoy!
Nutrition
You may also like:
Lemon Parmesan Quinoa Salad
Refreshingly Delicious Mango Salad
Looks delicious love beets, pinning and tweeting.
Thanks so much Swathi 🙂 Let me know how it comes out.