Roasted Beet and Yogurt Salad

Prep Time: 15 Minutes
Cook Time: 1 Hour 15 Minutes
Servings: 4
Difficulty: Easy


  • 1 Tbsp. olive oil
  • 6 small-medium beets, about 1½ lbs. washed and trimmed
  • 1 cup plain yogurt
  • 1 clove garlic, minced
  • 1 tsp. fresh ginger root, grated
  • Salt and fresh ground black pepper to taste
  • 4 cups salad greens, such as baby spinach, baby kale or arugula
  • ¼ cup fresh mint, chopped
  • Mint sprigs for garnish

Nutrient Analysis

Calories from Fat40
Total Fat4.5g (7% DV)
Saturated Fat1g (5% DV)
Trans Fat0g
Cholesterol< 5mg (1% DV)
Sodium240mg (10% DV)
Carbohydrates22g (7% DV)
Dietary Fiber5g (20% DV)
Vitamin A60%
Vitamin C30%


  1. Preheat oven to 375° F. Cut green tops off beets if they have them, or cut flat the end which had the tops. Spread olive oil in a medium baking dish. Arrange beets, cut side down in the oiled pan and cover with a sheet of heavy-duty aluminum foil. Roast beets for 50-60 minutes until they are tender when pierced with a sharp knife. Remove beets from the oven and remove foil and allow to cool until they are cool enough to handle.
  2. When the beets have cooled, remove the skin by rubbing it off with your fingers or with a sharp knife. Cut the beets into 1” cubes and place in a mixing bowl.
  3. Stir in the yoghurt, garlic, ginger and season with salt and pepper to taste.
  4. Arrange salad greens on 4 plates and divide the beet salad over the bed of greens. Sprinkle each salad with chopped fresh mint and garnish with a sprig of mint if desired.
  5. Refrigerate leftovers.

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