Description
This Roasted Beet and Endive Salad is a vibrant and refreshing dish featuring tender roasted beets paired with crisp endive leaves. Enhanced with a creamy herb-infused Greek yogurt dressing, this salad balances earthy sweetness, tangy citrus, and aromatic fresh herbs for a delightful appetizer or side dish.
Ingredients
Scale
Vegetables
- 2 small beets
- 1 endive
Dressing
- 1/2 cup Greek yogurt
- 1 teaspoon lemon juice
- 1 tablespoon basil, chopped
- 1 teaspoon mint, chopped
- 1 clove garlic, minced
- 1/2 teaspoon olive oil
- Salt & pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 450°F (232°C) to prepare for roasting the beets.
- Prepare Beets: Line a baking dish with tin foil. Wash the beets thoroughly and trim back the leaves and stems, leaving about an inch or two intact to preserve flavor. Do not trim the beet tails to avoid losing juices during roasting.
- Roast Beets: Place the beets in the foil-lined baking dish and cover them with foil. Roast in the oven for at least 45 minutes, checking doneness by inserting a skewer through the center; it should slide in easily when fully cooked.
- Cool and Slice Beets: Remove the beets from the oven and allow them to cool for 5-10 minutes. Peel off the skin using a knife, then slice the beets into 1/4 inch thick pieces and cut smaller if preferred.
- Prepare Dressing: While the beets roast, finely chop the basil and mint, and mince the garlic clove. In a bowl, combine the Greek yogurt, lemon juice, olive oil, chopped herbs, minced garlic, and salt and pepper to taste. Mix well to create a creamy, herbaceous dressing.
- Assemble Salad: Choose one of two serving methods: (1) Cut the bottom off the endive, gently separate the leaves and spread some of the yogurt dressing on each leaf, then arrange beet slices on top. (2) Roughly chop the endive and toss it with the beet slices and dressing. Optionally garnish with fresh lemon zest. Serve immediately to enjoy maximum freshness and flavor.
Notes
- Use fresh, small beets for quicker roasting and sweeter flavor.
- Roasting beets with the skin on preserves nutrients and intensifies natural sweetness.
- Do not remove the beet tails before roasting to retain juice and flavor.
- You can substitute the fresh herbs with parsley or cilantro if preferred.
- This salad is best served fresh to maintain the crisp texture of the endive.
