SideDish

Roasted Beet and Dill Yogurt Salad

Name: Roasted Beet and Dill Yogurt Salad
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Ingredients: 4 medium beets; 1 tbsp olive oil; 3/4 cup Greek yogurt; 2 tbsp chopped dill; 1 tsp lemon zest; 1 tbsp lemon juice; 1 small garlic clove, grated; 2 tbsp pumpkin seeds; Kosher salt; Black pepper

Roasted beets sit on lemony garlic-dill yogurt with olive oil, black pepper, and crunchy pumpkin seeds.

Author: ForkmadeUpdated: 10/4/2026No ratings yet

Ingredients

4 medium beets

1 tbsp olive oil

3/4 cup Greek yogurt

2 tbsp chopped dill

1 tsp lemon zest

1 tbsp lemon juice

1 small garlic clove, grated

2 tbsp pumpkin seeds

Kosher salt

Black pepper

Instructions

Step 1

Heat the oven to 400 F. Rub the beets with the olive oil and a pinch of salt, then wrap them loosely in foil.

Step 2

Roast until the beets are tender all the way through.

Step 3

When cool enough to handle, peel and slice the beets.

Step 4

Stir the yogurt with the dill, lemon zest, lemon juice, garlic, salt, and black pepper.

Step 5

Spread the yogurt on a plate, top with the beets and pumpkin seeds, and serve chilled or at room temperature.

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Servings

Timing

60 min

Meal type

Side

Recipe level

Dish

Visibility

public

Dietary tags

Gluten-freePeanut-freeVegetarian