Roasted Beet Salad with Herb Yogurt Dressing

Drizzle creamy herb yogurt dressing over your roasted beets, on top of a bed of lettuce, and enjoy this rooty rich dish. This recipe comes from our friend’s, Hands-on Cooking Class With Chef Jenn – Creating Memories and Telling Stories Through Food.



  • 6 to 8 (2- to 2 1/2-inch-diameter) Red, yellow, or any other colored beets
  • Vinegar, as needed
  • Olive oil, as needed
  • Salt and pepper


  • 4 tbsp White wine vinegar
  • 7 oz Greek yogurt
  • 2 tbsp Agave nectar
  • 1 clove Garlic, minced
  • 1 tsp Minced shallots
  • 1/3 cup Olive oil
  • Salt and pepper to taste
  • 1 tbsp Fresh chives, minced
  • 1 tbsp Parsley, minced


  • 1 head Lettuce (romaine, gem, butterleaf, etc.), torn into small pieces




  1. Cut off the stem and root of the beet. Place beets red, yellow and any other colored beets onto separates sheets of aluminum foil, separating the beets ensures colors do not bleed from one color to another.
  2. Pierce several times with a fork and drizzle with oil and vinegar. Season with salt and pepper, cover tightly in aluminum foil and place foil packet onto a baking sheet and cook for 1 ½ hours at 375°.
  3. Allow beets to cool and rub to peel. Cut the beets in quarters, eighths or bite sized pieces depending on size.


  1. In a medium bowl add white wine vinegar, Greek yogurt, agave nectar, garlic, shallots, and olive oil. Whisk till olive oil is completely incorporated into the yogurt. Gently stir in chives and parsley. Season with salt and pepper.
  2. Cover and refrigerate for at least 30 minutes.
  3. Toss lettuce in olive oil, white wine vinegar, salt and pepper. Place lettuce onto a plate or platter. Arrange beets on top and serve with dressing on the side.
  4. Serves 4 to 6
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