Creamy Beet Salad
Vibrant, velvety, and bursting with flavor, this Creamy Beet Salad is a delightful fusion of earthy roasted beets, tangy Greek yogurt, and the delicate sweetness of honey. Perfectly complemented by fresh dill, crisp scallions, and the crunch of optional toasted walnuts, this salad strikes an ideal balance between creamy indulgence and refreshing zest. The roasted beets are elevated with a velvety dressing made from Greek yogurt, mayonnaise, and apple cider vinegar, creating a nutritious and visually stunning side dish or light meal. Easy to prepare and naturally gluten-free, this elegant salad pairs beautifully with a variety of main courses or shines on its own as a crowd-pleasing centerpiece. Whether served fresh or chilled, this dish is a must-try for lovers of hearty, wholesome, and vibrant recipes.
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Recipe Information
Ingredients
- 4 large fresh beets
- 2 tablespoons olive oil
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.5 cups Greek yogurt
- 2 tablespoons mayonnaise
- 1 teaspoon honey
- 1 tablespoon apple cider vinegar
- 2 tablespoons dill (fresh, chopped)
- 2 stalks scallions (thinly sliced)
- 0.25 cups walnuts (toasted, optional)
Instructions
Preheat your oven to 400°F (200°C).
Trim the tops and roots off the beets, then wash them thoroughly under running water.
Place the beets on a large piece of aluminum foil, drizzle with 2 tablespoons of olive oil, and sprinkle with 1/4 teaspoon of salt and 1/8 teaspoon of black pepper. Wrap the beets tightly in the foil.
Roast the beets in the preheated oven for 40-45 minutes, or until they are fork-tender.
Allow the roasted beets to cool completely, then peel off the skin by rubbing them with a paper towel or your hands. Cut the beets into bite-sized cubes.
In a medium mixing bowl, prepare the dressing by combining Greek yogurt, mayonnaise, honey, apple cider vinegar, and the remaining 1/4 teaspoon of salt and 1/8 teaspoon of black pepper. Mix well until smooth.
Gently fold the cubed beets into the dressing until fully coated.
Add the chopped dill and sliced scallions to the salad and give it a gentle toss to distribute evenly.
If desired, sprinkle the toasted walnuts on top for added crunch and flavor.
Serve the creamy beet salad immediately or chill it in the refrigerator for 30 minutes to enhance the flavors. Enjoy!
Nutrition Facts
Calories |
1118 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.9 g | 91% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 34 mg | 11% | |
| Sodium | 1923 mg | 84% | |
| Total Carbohydrate | 100.2 g | 36% | |
| Dietary Fiber | 25.3 g | 90% | |
| Total Sugars | 64.9 g | ||
| Protein | 25.9 g | 52% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 274 mg | 21% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 2973 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
