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Roasted Beet Salad

Earthy, naturally sweet beets served with baby arugula, goat cheese and walnuts with a tangy lemon yogurt dressing.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Appetizer, Side Dish
Cuisine: American
Servings: 2

Ingredients

  • 3 red beets, peeled, sliced
  • 3 golden beets, peeled, sliced
  • 2 tablespoons of olive oil
  • 1/2 teaspoon of garlic powder
  • 1/2 teaspoon of onion powder
  • 1/4 teaspoon of salt
  • 1/8 teaspoon of black pepper
  • 1 cup of baby arugula
  • 1/4 cup of walnuts, finely chopped
  • 2 ounces of goat cheese, crumbled
  • 2 tablespoons of pomegranate arils (optional)

Lemon Yogurt Dressing

  • 1/4 cup of plain Greek yogurt
  • 1 teaspoon of honey
  • 1/2 teaspoon of garlic, grated or pasted
  • 2 tablespoons of lemon juice
  • salt and black pepper

Instructions

  • Preheat your oven to 400 degrees
  • Place your peeled and sliced beets onto a parchment lined baking sheet and drizzle with olive oil, season with garlic powder, onion powder, salt and black pepper and toss to evenly distribute the seasoning
  • Roast the beets for 25-30 minutes or until they are tender
  • Assemble the salads by adding a thin layer of baby arugula to each plate
  • Top the arugula with roasted beets and garnish with crumbled goat cheese, finely chopped walnuts and pomegranate arils, if using
  • In a small dish, whisk together 1/4 cup of plain Greek yogurt, 1 teaspoon of honey, 1/2 teaspoon of grated or pasted garlic, 2 tablespoons of lemon juice and a pinch of salt and black pepper
  • Drizzle the dressing over the salad
  • Enjoy!