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.

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

Prep Time 20

Cook Time 50

Total Time 1 10

Servings -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