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 on 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 compliment 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 that bright red and golden color of the beets. So I made the salad in advance and just plated it with the yogurt at the last minute. You can make both items separately, keep in the fridge and just assemble 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/or use the hashtag #LivingSweet – I promise to Repost it.
- 6 Medium Beets use 2 colors or just one
- 1-2 Tablespoons of Olive Oil
- Salt and Pepper
- 2 Tablespoons of Mint leaves chopped
- 1/4 Cup of Olive Oil
- 2 Tablespoons of Balsamic Vinaigrette you may use red wine
- 1 Teaspoon of Dijon or Stone Ground Mustard
- 1/2 Cup of Plan Yogurt
- 5-6 Leaves Mint chopped
- Salt + Pepper
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
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
In a bowl mix the yogurt, mint, salt and pepper
Add a bed of yogurt on the bottom of a plate and toss the beets on top. Garnish with a mint leaf