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

Course Appetizer, Salad

Keyword beet salad, beets, goat cheese, finger food, hearty salad, meaty salad

Prep Time 20

Total Time 20

Servings -6 Servings

Calories 248kcal

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

US Customary - Metric

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