Turkish · Lunch
Roasted Beet Salad
Roasted beet wedges tossed warm with garlic yoghurt, toasted walnuts and crumbled feta, finished with fresh dill and a lemon-olive oil dressing. The beets are oven-roasted whole until fork-tender, then peeled and cut, giving a smoky sweet base against tangy yoghurt and salty cheese, typical of Turkish meze tables.
$4
15 minsPrep
45 minsCook
60 minsTotal
EasyLevel
Nutrition per serving
336Calories
10.4gProtein
24.1gFat
21.3gCarbs
11.5gSugar
5.6gFiber
700mgSodium
32mgChol
6.8gSat Fat
720mgPotassium
220mgCalcium
2mgIron
0.3mcgVitamin B12
6mgVitamin C
vegetarian
gluten-free
low-carb
low-calorie
low-cholesterol
high-fiber
herb-salt
hidden-gems
vegetarian
gluten-free
low-calorie
Instructions
1
Prep
Heat oven to 400°F (200°C). Trim beet greens, scrub beets, rub with 1 teaspoon olive oil, wrap in foil, and place on baking sheet.
2
Roast
Roast at 400°F (200°C) for 45 minutes until a knife slides through the center with no resistance. Cool for 10 minutes, then peel and cut into wedges.
3
Build
Grate garlic and whisk with yogurt, remaining olive oil, lemon juice, salt, and pepper until smooth. Chop walnuts and dill.
4
Plate
Toss warm beet wedges with yogurt dressing, transfer to plate, scatter walnuts and crumbled feta over top, and finish with dill.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz180g, about 2 medium beets
- 4 tbsp60ml olive oil, divided
- 2 clove2 clove garlic
- 1/2 cup120g plain yogurt
- 1.4 oz40g walnuts
- 1.4 oz40g feta
- 2 tbsp2 tbsp fresh dill
- 2 tsp2 tsp lemon juice
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
