Roasted Beet Salad with Herb Yogurt

bowl of roasted beets with skyr and pistachio and herbs

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Earthy roasted red beets with herb-flecked yogurt and toasted pistachios make a wonderful weeknight dinner side dish.

Prep Time15

Cook Time45

Total Time1

Servings: people

Calories: 404kcal

Author: Karishma Pradhan

Ingredients

1 pound small red beets washed, scrubbed, and leaves removed*
2 tablespoons extra-virgin olive oil plus more for drizzling
Salt and black pepper
1 cup finely chopped fresh herbs such as dill, parsley, and mint
2 oil-packed anchovies drained and finely minced
1 clove garlic grated
1 lemon zested and juiced
1 cup plain full-fat Greek yogurt
¼ cup shelled pistachios
Flaky salt for topping

Instructions

Roast the beets: Set a rack in the middle of the oven and preheat to 400°F/200°C.
Line a medium-sized baking sheet with foil and evenly arrange 1 pound small red beets. Toss with 2 tablespoons extra-virgin olive oil and a generous pinch of salt and black pepper.
Use another piece of foil to loosely seal and cover the beets; prick a fork a few times into the top layer of foil to help release steam. Bake in the oven for 45 - 60 minutes, or until the beets are fork-tender (if you use larger beets, this could take up to 90 minutes).
Allow the beets to cool until you’re able to handle them, then use a paper towel to rub and peel off the skin of the beets.
Trim off any nubby or hard bits on the ends of the beets, then slice into quarters.
Make the herb yogurt: Meanwhile, prepare the herb yogurt. In a small food processor, combine 1 cup finely chopped fresh herbs, 2 oil-packed anchovies, 1 clove garlic (grated), the zest from 1 lemon, and a big pinch of salt and pepper. Pulse until very finely chopped.
In a medium bowl, stir the herb mixture with 1 cup plain full-fat Greek yogurt. Season with salt and pepper and a squeeze of lemon juice, to taste.
Note: The beets tend to be mildly sweet and earthy, so I like to make sure the yogurt is well-salted and tangy enough to provide a punchy contrast.
Toast the pistachios: Set a small pan over medium-low heat. Add ¼ cup shelled pistachios. Stir, once a minute or so, for 3 - 5 minutes until nutty, browned, and evenly toasted. Remove from the heat and set aside to cool slightly. Roughly chop.
Assemble: To assemble, transfer the herb yogurt to a serving plate. Use the back of a spoon to create divots and swirls in the yogurt. Arrange the beets in an even layer, then garnish with pistachios and flaky salt.

Video

Notes

Tips:

Don't waste the beet greens! They're absolutely delicious in pestos, salsa verde, and pastas.
Be Careful: Red beets stain everything they touch. But the stains can be temporary with the right tools! This Eating Well article outlines a simple method of using coarse salt and lemon juice to remove stains from cutting boards.
Have Patience: Beets take time to roast, and depending on the size, that timing can vary considerably. Don't remove them from the oven until they're fork tender!
Use a Paper Towel to Peel Them: After the beets have roasted and cooled slightly, rub a paper towel against the skin to peel it.
Bulk up the meal by serving these beets alongside a cooked grain, like farro or barley.

Storage: Roasted beets can last for up to 5 days stored in an airtight container in the fridge. The yogurt sauce will also last up to 4 days in the fridge. It's best to keep the beets and yogurt separate to keep things fresh.

Nutrition