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
¼ 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
½ bunch radishes, sliced thinly
- Heat oven to 400 degrees.
- 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.
- 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.
- Add beets, arugula, and radishes to dressing and toss to coat. Season with salt and pepper if desired. Serve.