Bright, earthy, and packed with vibrant colors, this Beet Salad with Herb & Garlic Yogurt Dressing is as stunning as it is delicious. Roasted red and golden beets pair beautifully with a creamy, herb-packed yogurt dressing, crunchy pistachios, and tangy feta. Finished with a touch of edible flowers, this salad is a feast for both the eyes and the palate—perfect for any occasion!
Ingredients
2 large red beets, peeled and cut into ⅛ths
2 large golden beets, peeled and cut into ⅛ths
2 tbsp extra virgin olive oil, plus more for topping
¼ red onion, very thinly sliced
¼ cup pistachios, roughly chopped
¼ cup fresh feta, crumbled
6-8 edible flowers
Salt and pepper, to taste
Herb & Garlic Yogurt Dressing Ingredients
2 cloves garlic
½ cup fresh basil, stems removed
¼ cup fresh dill, stems removed
¼ cup fresh chives, minced
Zest of one meyer lemon
Juice of ½ meyer lemon
Generous pinch of salt
Optional: 1 tsp honey or hot honey
Steps
Preheat oven to 400 degrees.
On two separate baking sheets, add the red and golden beets, along with 1 tbsp each of olive oil and salt and pepper, to taste. Roast for about 30 minutes, tossing halfway through, until fork tender. Remove from oven and allow to cool until safe to handle.
While the beets are roasting, make the dressing. Add all ingredients to a food processor and blend until well combined. Taste and adjust flavors to your personal preference.
Plate the salad. Add the dressing to a plate and use the back of a spoon to create a large circular swoosh, setting aside a small amount for topping. Add a drizzle of olive oil over the yogurt dressing. Add the roasted beets, red onion, pistachios, feta, edible flowers, and salt and pepper to taste. Top with additional dollops of the yogurt dressing and serve!