I served this roasted beetroot salad with herb yoghurt dressing for our family Christmas lunch at the weekend. Salads and side dishes are my favourite things to make. But when you’re preparing a few for a crowd, you need to be organised. I love the golden yellow beetroots that I bought from Farmer and Son at the market, a variety that I haven’t seen in supermarkets. Roast the beetroot the day before to save yourself time. You can peel them if you like, but I rarely do as the skin softens when cooking. The herb yoghurt dressing can also be made the day before. All you have to do then is cut the beetroot into wedges, drizzle with the dressing and garnish. Use the leftover dressing as a dip for crudités.
If you have leftover over roasted beetroot, you might like to try this soup: https://atamandastable.com.au/roasted-beetroot-and-cinnamon-soup/
Best wishes,
Amanda
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Roasted Beetroot Salad with Herb Yoghurt Dressing
Ingredients
- 4 bunches of unpeeled beetroot, leaves cut off (allow one per person)
- 1/4 cup olive oil
- 1/4 cup balsamic vinegar
- 1/4 cup water
- 1 tbsp brown sugar
- 4 cinnamon sticks
- sea salt and black pepper
- mint leaves and radish slices, to garnish
Herb Yoghurt Dressing
- 1 cup Greek yoghurt
- 1 cup chopped mint and Italian parsley leaves
- 1/4 cup olive oil
- 1 lemon
- sea salt and black pepper
Instructions
- Preheat the oven to 180°C (160°C fan-forced) and line a deep baking dish with baking paper.
- In a small bowl, whisk together the olive oil, balsamic vinegar, brown sugar, salt and pepper.
- Pack the beetroots into the baking dish. Cut any larger betroot in half to ensure that they're cooked in the same time.
- Drizzle the olive oil mixture over the top and add the cinnamon sticks.
- Cover the beetroots tightly with foil and roast for about an hour, until soft (pierce them with a knife to check).
- Serve the beetroot at room temperature, with the herb yoghurt dressing. If you're cooking the beetroot a day ahead, take them out of the fridge an hour ahead of serving them.
- Garnish with shredded mint leaves, finely sliced radish and the cinnamon sticks.
Herb Yoghurt Dressing
- Whisk all the ingredients together in a small bowl and season to taste. Refrigerate until ready to serve.
Another great salad we included in our Christmas Day menu.
Easy & delicious as well. I’m looking forward to trying the yellow beetroot variety.
I plan to make it again for dinner tonight.
Hi Anna, This salad is one of my favourites, too! Thanks for your kind comments. Amanda