Roasted beet salad is a delightful and earthy dish that combines the natural sweetness of roasted beets with the tanginess of Greek yogurt and the crunch of walnuts. This salad is not only a feast for the eyes but also a symphony of flavors that will leave you wanting more. The roasted beets, when paired with fresh herbs like mint and dill, create a refreshing and creamy texture that is perfect as a side dish or light lunch. The Greek yogurt dressing adds a tangy and rich element, while the walnuts provide a satisfying crunch. This salad is deeply rooted in Greek cuisine, where beets are a staple ingredient, and it’s a perfect way to enjoy the flavors of the Mediterranean.
Ingredients:
- 4 large red beets
- 1 cup Greek yogurt
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- Juice of half a lemon
- 1/2 teaspoon salt
- 1/3 cup chopped walnuts
- 2 tablespoons fresh mint, chopped
- 2 tablespoons fresh dill, chopped
Instructions:
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Roast the Beets: Wash the beets thoroughly and wrap each in foil. Preheat the oven to 400°F (200°C). Place the foil-wrapped beets on a baking sheet and roast for 40-50 minutes or until they are fork-tender. Unwrap the beets and allow them to fully cool. Then peel the beets with your fingers or a peeler.
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Slice the Beets: Slice the peeled beets into wedges, about 6 wedges per beet, and set them aside.
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Prepare the Yogurt Mixture: In a small bowl, stir together the Greek yogurt, olive oil, minced garlic, lemon juice, and salt until well combined.
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Assemble the Salad: To a low bowl or platter, spread the yogurt mixture evenly. Add the beet wedges on top of the yogurt. Sprinkle the top of the beets with another pinch of salt and the chopped walnuts. Finish by sprinkling the fresh herbs over the beets.
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Serve Immediately: Serve the salad immediately to enjoy the freshness and crunch of the ingredients.
Top Tips:
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Use Fresh Herbs: Fresh mint and dill are essential to this salad. They add a bright, refreshing flavor that complements the earthy beets perfectly.
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Don’t Overcook the Beets: Beets can quickly become overcooked and mushy. Check them frequently while they are roasting to ensure they remain tender.
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Peel with Care: After roasting, let the beets cool completely before peeling. This makes the peeling process much easier.
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Adjust Garlic to Taste: If you prefer a milder garlic flavor, start with one clove and adjust to taste.
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Add Other Nuts: While walnuts are a great choice, you can also use almonds or pistachios for added crunch.
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Make Ahead: While it’s best to serve the salad immediately, you can prepare the yogurt mixture and slice the beets ahead of time. Assemble just before serving.
Variations:
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Goat Cheese Variation: Replace the Greek yogurt with crumbled goat cheese for a creamy and tangy twist.
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Balsamic Glaze: Drizzle a balsamic glaze over the salad for an added layer of sweetness and depth.
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Pistachio Addition: Add some chopped pistachios for an extra crunchy element.
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Citrus Zest: Add some grated lemon zest to the yogurt mixture for extra citrus flavor.
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Spinach Addition: Toss in some fresh spinach leaves for an added nutritional boost.
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Honey Drizzle: Drizzle a bit of honey over the salad for a touch of sweetness.
Nutritional Guide:
| Nutrient | Per Serving |
|---|---|
| Calories | 250 |
| Fat | 15g |
| Carbohydrates | 30g |
| Protein | 10g |
Additional Nutritional Notes:
This roasted beet salad is not only delicious but also packed with nutrients. Beets are high in fiber and antioxidants, while Greek yogurt provides protein and calcium. The walnuts add healthy fats and crunch. This salad is perfect for a light lunch or as a side dish, making it a great addition to any meal. Enjoy
