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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

Roasted Beet Salad With Mint Yogurt - Delicious roasted beets tossed in a mustard balsamic vinaigrette and served with mint yogurt. Simple yet elegant salad
Prep Time 20 minutes
Total Time 20 minutes
Servings 4 -6 Servings

Ingredients

For Beets

  • 6 Medium Beets use 2 colors or just one
  • 1-2 Tablespoons of Olive Oil
  • Salt and Pepper
  • 2 Tablespoons of Mint leaves chopped

For Mustard Vinaigrette

  • 1/4 Cup of Olive Oil
  • 2 Tablespoons of Balsamic Vinaigrette you may use red wine
  • 1 Teaspoon of Dijon or Stone Ground Mustard

For Mint Yogurt

  • 1/2 Cup of Plan Yogurt
  • 5-6 Leaves Mint chopped
  • Salt + Pepper

Instructions

For Beets

  1. Preheat Oven to 350 Degrees Fahrenheit
  2. Season each beet with salt, pepper and drizzle olive oil on top
  3. Wrap each beet in aluminum foil (individually)
  4. Place in a sheet pan and roast for 45 to 60 minutes or until fork tender
  5. Remove from oven and let them cool a bit inside their foil
  6. Using the back of the spoon, remove the skin from each beet and cut into small chunks
  7. Place the cooled beets in a bowl and toss with chopped mint

For Vinaigrette

  1. Toss the olive oil, vinegar and mustard together
  2. 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
  3. Refrigerate salad for a few minutes to let the flavors come together

For Yogurt

  1. In a bowl mix the yogurt, mint, salt and pepper

To Serve

  1. Add a bed of yogurt on the bottom of a plate and toss the beets on top. Garnish with a mint leaf
  2. Enjoy!