Roasted Beet & Yogurt Salad

A delicious, sweet and salty salad of beets, yogurt, and mint.

Beets are winter’s gift to the Northeastern, where creatures dwell on short hazy days and long, cold nights. Deep hued and flavorful, beets are charmers and crowd pleasers. Sweet and earthy beets are one of my favorite ingredients to cook with during these winter months.

I haven’t found a more delicious way to prepare beets than roasting. It’s easy and hassle free; the reward is always delicious! I constantly search for new ways to incorporate roasted beets in our meals. Whether adding them into slaws or folding them into grain salads, beets are always a good way to add flavor, texture, and color. This recipe, unlike others before it, is deliciously minimal and all about the root vegetable. The yogurt, pistachios, sesame seeds, and mint provide a touch of garnish that’s there simply to enhance the beet flavor.

Red, green, and full of Holiday cheer, this dish is perfect for entertaining. Red beets are roasted until crisp, and float atop a thin layer of yogurt spiked with citrus, honey, and tahini. I thought to myself, I should jump in. A simple base jeweled with pistachios for a salty crunch, sesame seeds for decadence, and mint for a tad of freshness.

Before serving, fold the yogurt into the rest of the ingredients making every bite a combination of cool, sweet, tangy, earthy, and crunchy.  So delicious, so warm, so perfect!

Roasted Beet & Yogurt Salad

Serves 2-3

Cook time 60 minutes

  • 5-6 medium beets
  • pinch of salt
  • 1 tbsp. olive oil
  • 1 tbsp. sesame seeds
  • ¼ cup shelled pistachios
  • mint leaves
  • ½ cup yogurt
  • 1 tbsp. tahini
  • ½ tbsp. olive oil
  • 1 tsp. honey
  • juice and zest of half a lemon

Preheat oven to 450 degrees Fahrenheit. To peel beets, cut stems off, ¼ inch above stem. This will provide you with a sturdy base and make peeling skin off easier. Using a sharp knife, cut off skin, following the curve of the beet. Once all beets have been peeled. Cut into quarters. Place in a baking sheet with a pinch of salt and a drizzle of olive oil. Toss until all beets are well coated. Place in oven and roast for 45-50 minutes. When ready, beets should be soft and crispy around the edges. Remove from oven and sprinkle sesame seeds. Set aside until ready to serve. 

As the beets cook, prepare yogurt sauce by stirring together yogurt, tahini, olive oil, honey and lemon juice until well incorporated.

To serve, pour yogurt sauce on a plate, then place beets on top of sauce. Add chopped mint leaves and pistachios. When ready to eat, stir everything together and devour!