Description
A vibrant and healthy Roasted Beet and Endive Salad featuring tender roasted beets, crisp endive, and a refreshing Greek yogurt herb dressing. Perfect as a light lunch or elegant side dish, this salad combines earthy flavors with fresh herbs and a zesty lemon finish.
Ingredients
Scale
Vegetables
- 2 small beets
- 1 endive
Dressing
- 1/2 cup Greek yogurt
- 1 teaspoon lemon juice
- 1 tablespoon fresh basil, chopped
- 1 teaspoon fresh mint, chopped
- 1 clove garlic, minced
- 1/2 teaspoon olive oil
- Salt & pepper to taste
Instructions
- Preheat the Oven: Preheat your oven to 450°F (232°C) to prepare for roasting the beets.
- Prepare Beets: Line a baking dish with tin foil. Wash the beets thoroughly and trim the leaves and stems back, leaving about an inch or two. Keep the tail intact to retain juices and flavor during roasting.
- Roast Beets: Place the beets in the foil-lined dish and cover tightly with another sheet of foil. Roast for at least 45 minutes, until a skewer slides easily into the center of a beet, indicating they are tender.
- Cool and Slice Beets: Remove the beets from the oven and allow them to cool for 5 to 10 minutes. Peel the skins off carefully, using a knife if needed, then slice into 1/4 inch thick pieces, cutting smaller if preferred.
- Prepare Dressing: While beets roast, finely chop basil and mint, and mince the garlic. Mix together Greek yogurt, lemon juice, olive oil, garlic, basil, mint, salt, and pepper to create a fresh herb yogurt dressing.
- Assemble Salad: You can serve the salad two ways. First, cut off the base of the endive and separate the leaves. Spread some yogurt dressing onto leaves and arrange beet slices on top. Alternatively, roughly chop the endive and toss it with the beets and yogurt dressing for a mixed salad.
- Garnish and Serve: Optionally, garnish with fresh lemon zest for extra brightness. Serve the salad immediately to enjoy its fresh flavors and textures.
Notes
- Roasting beets with the tail intact preserves their natural sweet juices and enhances flavor.
- Use fresh herbs like basil and mint for the dressing to maximize freshness and aroma.
- The salad can be served as an elegant appetizer or a light, healthy side dish.
- For easier peeling, wear kitchen gloves to avoid beet stains on your hands.
- Adjust seasoning with salt and pepper according to taste.
- Adding a sprinkle of nuts like walnuts or pecans can give the salad a delightful crunch.
- Leftover roasted beets can be stored refrigerated for up to 3 days and used in other dishes.
