Today, I’m here to talk about a dish that’s as elegant as it is easy to make – a roasted beet salad that’ll have you feeling like a culinary genius without breaking a sweat.
Picture this: vibrant roasted beets, creamy Greek yogurt jazzed up with chili powder, garlic, black pepper, and a hint of lemon, all topped with a fragrant mix of mint, dill, and the pièce de résistance – toasted hazelnuts for that perfect crunch. Are you drooling yet? Because I sure am.
Now, I know what you’re thinking – this sounds like something you’d find at a fancy restaurant where the portions are tiny and the bill is not-so-tiny. But fear not, my friends, because this dish is so simple to whip up at home, you’ll be wondering why you ever bothered with reservations.
Not only is this salad a showstopper for holiday dinners (move over, boring old green bean casserole), but it’s also the perfect option for a light yet satisfying lunch. And let’s be real, who doesn’t love a meal that’s as versatile as it is delicious?
How to roast beets
Preheat that oven to a toasty 400°F – we’re not messing around here. Give those beets a good scrub, chop off the tops like you’re giving ’em a haircut they didn’t ask for, and wrap ’em snugly in foil after a drizzle of olive oil and a sprinkle of salt. Place ’em on a sheet pan, aka their cozy little roasting bed, and let ’em hang out in the oven for about an hour. When they’re done, let ’em cool off like they’re taking a post-roast nap, and watch as the skins practically jump off in relief. Easy peasy beet-y breezy – no drama, just deliciousness
Here’s all the equipment I used
The Greek Yogurt Dressing
Let’s talk about that Greek yogurt for a second. Sure, you could just dollop it on straight from the tub and call it a day, but where’s the fun in that? By adding a few simple ingredients, you can elevate it from plain old yogurt to a tangy, flavorful dressing that’ll have you licking the bowl clean.
And here’s a pro tip for you – make a big batch of this Greek yogurt dressing and keep it in the fridge. Not only does it pair perfectly with roasted beets, but it’s also fantastic drizzled over roasted veggies throughout the week. Talk about a meal prep game-changer.
Don’t be afraid to get creative and tweak the seasoning to your liking. Feeling bold? Add an extra pinch of chili powder for a spicy kick. Craving some zing? Squeeze in more lemon juice for a citrusy burst. The beauty of this dressing lies in its versatility – make it your own and let your taste buds rejoice.
How much this recipes yields
Before you embark on these roasted beets, a quick heads-up: the recipe provided serves two hungry souls. So if you’re cooking for a larger crowd or simply want some extra servings (because trust me, you will), don’t forget to double up on those quantities. After all, good food is meant to be shared, savored, and enjoyed to the fullest.
So there you have it, folks – a roasted beet salad that’s elegant, easy, and oh-so-delicious. Whether you’re looking to impress your dinner guests or just treat yourself to a fancy lunch, this dish has got you covered. So go ahead, give it a try, and get ready to fall in love with your new favorite salad. Bon appétit!
Roasted Beet Salad with Spiced Greek Yogurt and Toasted Hazelnuts
Discover a delightful roasted beet salad with Greek yogurt, mint, dill, and toasted hazelnuts
Ingredients
- 2 medium sized beets
- 3 tbsp olive oil
- 3 tbsp full fat greek yogurt
- 1/2 tsp lemon juice
- 1/4 tsp salt
- 1/4 tsp chili powder
- 1/4 tsp garlic powder
- fresh black pepper to taste
- 1/4 cup hazelnuts, crushed and toasted
- Fresh dill, mint
Instructions
1. Roast your beets: Scrub your beets with a vegetable brush. Wrap them in alumninmun foil with olive oil, salt and pepper. Place on a sheet pan and roast for about an hour - or until fork tender at 400 degrees. Smaller beets may need only about 30-45 min. Once the beets are done, place in cold water, let them cook and peel off the skin. It should come off easily. Alternatively, you can buy the precooked beets and save yourself the time.
2. Make the yogurt dressing: Combine all ingredients from the yogurt to the black pepper in a bowl and mix. Taste and adjust if needed to your liking.
3. Plate: With a large tablespoon, spoon the yogurt across a plate, cut your beets and assemble on top of the yogurt, sprinkle your dill, mint, and top with your toasted hazelnuts. Enjoy!
