Beetroot Salad with Yogurt

5 from 1 vote

How to make healthy Beetroot Salad with Yogurt. Our vegetarian recipe features sweet roasted beets, tangy yogurt dressing, scallions & dill.

Prep Time10

Cook Time45

Total Time55

Course: Main Course, Salad

Cuisine: Russian

Keyword: Beetroot Salad with Yogurt

Servings:

Calories: 293kcal

Preheat oven to 400 F.
Divide the beets and place them on two large pieces of tin foil. Drizzle each set of beets with vinegar and 2 tablespoons of oil; season with salt and pepper. Wrap each bunch tightly, so that any steam created from roasting in the oven stays inside the packet. Roast until the beets are tender and cooked through. Check them after 45 minutes - they are finished cooking when easily pierced with a knife. Once cooked remove the packets from the oven, open them to let the steam out and let cool.
Using paper towels, gently peel the beets. Slice into quarters. Place the beets in a small bowl and season with salt and pepper.
Heat the remaining 1 tablespoon oil in a large nonstick skillet over high heat. Once shimmering, add the scallions and season with salt and pepper. Toss occasionally, until they're charred in spots and the whites are tender, about 3 minutes. Remove from the heat and set aside.
In a small bowl, combine the yogurt, sour cream and lime juice and zest, and season with salt and pepper. Spoon it on the bottom of a large serving platter or shallow salad bowl. Top with beets and spoon over the juices. Top with charred scallions and fresh dill.