Beet Salad Recipe
Roasted beets with yogurt, watermelon radish, and citrus vinaigrette.
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Ingredients
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Salad Ingredients
Method
Preparation Instructions
- 1
Roasting Beets
Preheat your oven to 400°F (200°C). Wrap the beets in aluminum foil and place them on a baking sheet. Roast for about 45-60 minutes, or until they are tender when pierced with a fork. Allow to cool, then peel and cut into cubes.
- 2
Prepare the Vinaigrette
In a small bowl, whisk together the olive oil, fresh orange juice, lemon juice, honey, salt, and black pepper until well combined.
- 3
Assemble the Salad
In a large bowl, combine the roasted beet cubes and sliced watermelon radish. Drizzle with the citrus vinaigrette and toss gently.
- 4
Serve with Yogurt
Spoon the salad onto plates and add a dollop of Greek yogurt on top. Garnish with chopped fresh parsley.
