Beet, Arugula, and Radish Salad with Yogurt Dressing

16 April

The arugula acts as both an herb and leafy green, adding a peppery bite that is perfect for the tanginess of the yogurt.

3 medium beets
6 tablespoons olive oil
ΒΌ cup plain Greek yogurt
1 tablespoon red wine vinegar
1 clove green garlic, thinly sliced
coarsely ground black pepper
1 large bunch arugula, washed and torn
Β½ bunch radishes, sliced thinly


  1. Heat oven to 400 degrees.
  2. Place beets in a baking dish with 1-inch water; drizzle with 1 tablespoon olive oil and sprinkle with salt. Cover tightly with foil and bake until tender, 45 minutes to 1 hour. Remove beets from oven and drain, and let them cool slightly, then peel and cut into eighths.
  3. While the beets are cooking, whisk together remaining 5 tablespoons olive oil, yogurt, vinegar, and garlic in a large bowl. Add 2-3 drops of warm water to smooth and emulsify. Season with salt and pepper.
  4. Add beets, arugula, and radishes to dressing and toss to coat. Season with salt and pepper if desired. Serve.

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