Roasted Beet Salad

Serves 4 as a side


  •  4 Large beets
  • ¼ – ½ cup red onion, diced small
  • ¾  to 1 cup crumbled goat feta cheese
  • ½ cup chopped toasted pecans

For the Dressing:

  • 1/3 cup Greek yogurt
  • 1 tablespoon red wine vinegar
  • 1 clove garlic – minced
  • 1 tablespoon dried dill
  • 1 teaspoon Dijon mustard
  • ½ teaspoon salt


  1. Preheat oven to 400.
  2. Place beets in baking dish with 1/2 cup water and cover with foil.
  3. Bake for 45 minutes to an hour, until they can easily be pierced with a fork.
  4. Peel, cool and dice. Place in a medium bowl.
  5. In a small bowl, whisk all dressing ingredients together.
  6. Add about half of the dressing to beets. Toss.
  7. Add onion, feta, and pecans, setting aside a small amount of each for garnish if desired.
  8. Taste. Add more dressing, salt or pepper if needed.
  9. Serve chilled.


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