Roasted Beetroot with Hazelnuts, Orange, Yoghurt, and Honey Recipe

Introduction

Roasted beetroot with hazelnuts, orange, yoghurt, and honey is a vibrant and refreshing dish perfect as a light starter or side. The natural sweetness of roasted beets pairs beautifully with citrus and creamy yoghurt, while hazelnuts add a satisfying crunch. It’s simple to prepare yet impressively flavorful.

Ingredients

• 600g (5-6) beets, regular sized (red or golden varieties)
• 80ml (1/3 cup) Greek yoghurt, unsweetened and unflavoured
• 1 orange, peeled and cut into wedges (blood orange works great)
• 2 tbsp hazelnuts, coarsely chopped
• 1 tbsp honey
• 1 tbsp mint, finely sliced

Instructions

1. Step 1: Preheat the oven to 180°C.
2. Step 2: Prepare the beetroot by cutting a sliver from the top to remove the stem and peeling off the skin. Wrap each beet individually in aluminium foil.
3. Step 3: Bake the wrapped beets for 45-60 minutes until tender when pierced with a fork.
4. Step 4: Spread the Greek yoghurt evenly in your serving dish as a base.
5. Step 5: Remove the hot beets using tongs, slice them into wedges or chunks, and arrange on top of the yoghurt.
6. Step 6: Peel the orange and segment it, then place the pieces around the beetroot.
7. Step 7: Scatter the chopped hazelnuts and sliced mint over the dish, then drizzle with honey to finish.

Tips & Variations

• Try substituting walnuts or pecans for hazelnuts if preferred; toasted nuts add even more flavor.
• Use golden beets for a slightly sweeter and milder taste.
• For a dairy-free option, replace Greek yoghurt with coconut yoghurt or a plant-based alternative.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat the beetroot gently before serving or enjoy cold. The yoghurt and fresh orange are best added fresh to maintain their texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I roast the beetroot in advance?

Yes, you can roast the beetroot up to two days ahead. Keep it refrigerated and reheat gently before serving.

What if I don’t have aluminium foil?

You can roast the beets uncovered on a baking tray, but wrapping helps them steam and become more tender. Alternatively, wrap them in parchment paper.

Roasted Beetroot with Hazelnuts, Orange, Yoghurt, and Honey Recipe

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★★★★★

4.5 from 109 reviews

A vibrant and nutritious roasted beetroot salad featuring tender roasted beets complemented by creamy Greek yoghurt, fresh orange wedges, crunchy hazelnuts, refreshing mint, and a drizzle of honey. This dish combines earthy, sweet, and tangy flavors with contrasting textures, perfect as a light lunch or a colorful side dish.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 45-60 minutes
• Total Time: 60-75 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Baking
• Cuisine: Mediterranean
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Beetroot

• 600g (5-6) regular-sized beets, red or golden varieties

Dressing and Toppings

• 80ml (1/3 cup) unsweetened, unflavored Greek yoghurt
• 1 orange, peeled and cut into wedges (blood orange recommended)
• 2 tbsp hazelnuts, coarsely chopped
• 1 tbsp honey
• 1 tbsp fresh mint, finely sliced

Instructions

1. Preheat oven: Set your oven to 180°C (350°F) to prepare for roasting the beets.
2. Prepare beetroot: Trim a sliver from the beet tops to remove any stems, and use a paring knife to remove the roots. Peel the beets carefully to remove the skin. Wrap each beet individually in aluminum foil to retain moisture and flavor during roasting.
3. Cook beetroot: Place the foil-wrapped beets on a baking tray and roast in the preheated oven for 45 to 60 minutes, until the beets are tender when pierced with a fork.
4. Prepare serving dish: Once the beets are cooling, spread the Greek yoghurt evenly over your serving plate or bowl as a creamy base for the salad.
5. Slice beetroot: Using tongs to handle the hot beets, unwrap them carefully and slice into wedges or chunks, then arrange them on top of the yoghurt.
6. Orange: Peel the orange and segment or slice it. Distribute the orange pieces around the beetroot to add a bright citrus element.
7. Finish: Sprinkle the chopped hazelnuts and finely sliced mint over the dish. Drizzle with honey for a touch of natural sweetness, completing this balanced and flavorful salad.

Notes

• You can substitute hazelnuts with walnuts or almonds if preferred.
• Use blood orange for a more colorful and slightly tart flavor, but navel or Valencia oranges also work well.
• Wear gloves when handling beets to prevent staining your hands.
• Beets can be roasted a day ahead and refrigerated to save time.

Keywords: roasted beetroot salad, beetroot recipe, baked beets, healthy salad, Mediterranean salad, Greek yoghurt salad, honey and hazelnuts, orange beet salad