Beet Salad With Yogurt Dressing

A colorful medley of roasted beets and carrots topped with honey-dill yogurt dressing and toasted hazelnuts.

  • 20 MINUTES PREP TIME
  • 60 MINUTES COOK TIME
  • 3 SERVINGS

Ingredients

  • 2 medium red beets
  • 2 medium golden beets
  • 2 medium chioggia beets
  • 2 small carrots
  • 3-4 fresh oregano springs
  • 1 oz hazelnuts
  • 2 tbsp olive oil
  • A pinch of red chili flakes (About 1/8 tsp)
  • 1/4 tsp black pepper
  • 1/4 tsp salt
  • 2 tbsp Wallaby Organic® Plain Greek Whole Milk Yogurt
  • 1/4 tsp dried dill
  • 1/2 tsp honey
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Preparation

Step 1

Preheat oven to 400°F. Wrap each beet with foil, arrange on a baking tray and bake for 50 minutes.

Step 2

Let the beets cool, remove their skin and cut in quarters. Place to the side for later use.

Step 3

Arrange the hazelnuts on a baking tray and bake for 10 minutes at 350°F. Remove, and then place to the side for later use.

Step 4

Peel and cut carrots into 2-inch pieces, then halve each piece lengthwise.

Step 5

In a bowl, toss the quartered beets and carrots with olive oil, chili flakes, salt and pepper.

Step 6

Make the yogurt dressing by mixing Wallaby yogurt, dill and honey.

Step 7

Arrange beets and carrots on a platter. Garnish with fresh oregano and toasted hazelnuts.

Step 8

Drizzle the yogurt dressing over the salad or dip each vegetable in the dressing.

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