Roasted Beets & Spiced Yogurt

This beet salad shines due to two elements: the marinating of the beets in a tangy vinaigrette, and the bed of Indian spiced yogurt that balances their acidity. The roasted beets are sliced while still warm and tossed with a dijon mustard and garlic vinaigrette, which allows them to soak up all of the flavor as it rests and cools.

Roasted Beets & Spiced Yogurt

Prep Time 10 minutes
Cook Time 1 hour
Recipe adapted from A Week in the Kitchen by Karen Dudley
This beet salad shines due to two elements: the marinating of the beets in a tangy vinaigrette, and the bed of Indian spiced yogurt that balances their acidity. The roasted beets are sliced while still warm and tossed with a dijon mustard and garlic vinaigrette, which allows them to soak up all of the flavor as it rests and cools.
5 from 1 vote
Servings 8

Ingredients
 

For the beets:

  • 6 medium beets, trimmed and scrubbed clean
  • 1 tablespoon Dijon mustard
  • 1 large garlic clove, finely grated
  • 1 tablespoon sugar
  • ¼ cup white wine vinegar
  • 6 tablespoons extra virgin olive oil
  • 1 teaspoon kosher salt
  • teaspoon white pepper

For the yogurt sauce and finishing:

  • 1 cup Greek yogurt
  • 1 ½ teaspoons garam masala
  • 1 teaspoon sugar
  • ½ teaspoon kosher salt
  • 1 tablespoon water
  • 2 tablespoons Italian parsley, chopped
  • 1 tablespoon tablespoon fresh mint, chopped
  • 1 scallion, diced

Instructions
 

  • Preheat your oven to 375 F. Wrap each beet in a piece of aluminum foil, then place on a baking sheet and roast for an hour, or until tender. Remove from the oven and let cool.
  • While the beets are roasting, make the dressing. Whisk all of the ingredients together; the Dijon mustard, garlic, sugar, white wine vinegar, olive oil and salt and pepper. Once the beets are cool enough to handle, but still warm, slip the skins off and slice them into ½-inch rounds. Place them in a bowl, cover with the dressing and let them marinate for at least an hour, or up to overnight in the refrigerator.
  • Mix the yogurt with the garam masala, sugar, and salt. This can be mixed ahead and refrigerated. When ready to assemble, smear ¾ of the yogurt on the bottom of a medium, shallow platter. Arrange the beets on top, leaving extra vinaigrette behind (you can save it for a different salad).
  • Add the tablespoon of water to the remaining yogurt to thin. If you need more water to thin the mixture enough to drizzle, add it a little at a time, then drizzle it over the beets. Sprinkle with the parsley, mint and scallions and serve.

Notes

Beets, yogurt sauce, and herbs can all be prepared ahead of time. Assemble just before serving.
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