Salad with Beets and Yogurt Dressing

Prep Time:
10 mins
Total Time:
55 mins

Greek yogurt is thicker, creamier, and higher in protein than regular yogurt, so it makes a deliciously creamy dressing with a tang that pairs nicely with beets.


  • ¾ pound beets (2 large or 8 small), trimmed

  • 3 tablespoons extra-virgin olive oil

  • Coarse salt and ground pepper

  • ½ cup Greek yogurt (full-fat or 2%)

  • 2 teaspoons sherry vinegar

  • 1 head , Boston lettuce

  • 2 tablespoons fresh tarragon

  • ½ cup unsalted pistachios, toasted


  1. Preheat oven to 450 degrees. Place beets in a 12-inch square piece of foil. Drizzle with 1 tablespoon oil and season with salt and pepper; fold foil into a packet. Roast until beets are easily pierced with a paring knife, 30 to 45 minutes. When cool enough to handle, peel beets and cut into wedges.

  2. Whisk together yogurt, vinegar, and 2 tablespoons oil; season dressing with salt and pepper. Thin as desired with 1 to 2 tablespoons water. Divide lettuce among plates and top with beets, tarragon, pistachios, and dressing. Serve immediately.

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