Roasted Beetroot with Hazelnuts, Orange, Yoghurt, and Honey Recipe
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.
- 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
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
- Preheat oven: Set your oven to 180°C (350°F) to prepare for roasting the beets.
- 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.
- 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.
- 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.
- 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.
- Orange: Peel the orange and segment or slice it. Distribute the orange pieces around the beetroot to add a bright citrus element.
- 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
