Description
Roasted beet wedges nestle on crisp greens, bathed in a lemon-garlic Greek yogurt dressing, then crowned with feta and toasted walnuts for a burst of tang and crunch.
Ingredients
- 3 medium beets
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 clove garlic
- 1/2 cup Greek yogurt
- 1/4 cup fresh dill
- 4 cups salad greens
- 1/3 cup feta cheese
- 1/4 cup walnuts
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 400°F (200°C).
- Rub the beets with 1 tablespoon of olive oil, wrap them in foil, and place on a baking sheet.
- Roast the beets for 45–60 minutes until tender when pierced with a fork; let cool.
- Peel the beets under running water, slice into wedges, and set aside.
- In a bowl, whisk together Greek yogurt, remaining olive oil, lemon juice, minced garlic, fresh dill, salt, and black pepper.
- Arrange salad greens on a serving platter and top with beet wedges.
- Drizzle the yogurt dressing over the salad and sprinkle with feta cheese and walnuts.
Notes
- For easier beet peeling, use gloves or rub skins off with a paper towel.
- Toast walnuts in a dry skillet for 2–3 minutes to enhance their flavor.
- Substitute arugula or baby spinach for mixed salad greens if desired.
- The salad can be chilled for 30 minutes before serving to meld flavors.