Foodie Friday

Healthy Recipe of the Week

Beet Salad with Orange Yogurt Dressing

A sweet salad for breakfast, lunch, or dinner!


  • 2 pounds Beets (scrubbed)
  • 4 tablespoons Red Wine Vinegar (divided)
  • 1 cup Water
  • 1 bunch Thyme
  • 4 Garlic Cloves (peeled)
  • 1 Orange (zested, peeled, and segmented)
  • ¼ cup Extra Virgin Olive Oil
  • ¼  cup Italian parsley (chopped)
  • 1 cup Plain Greek Yogurt (unsweetened)
  • 2 tablespoons Fresh Orange Juice
  • 2 tablespoons Honey
  • Sea Salt, to taste
  • Ground Black Pepper, to taste


Preheat oven to 350°F. In a baking dish, combine the beets, 2 tablespoons of red wine vinegar, water, thyme, and garlic cloves. Cover tightly with foil.

Roast until the beets are tender (about 90 minutes). Set aside to cool.

Discard the cooking liquid and chop the beets (quarter-size). Set aside.

Toss the beets with the orange segments, olive oil, and parsley.

Whisk together the remaining 2 tablespoons red wine vinegar, orange zest, yogurt, orange juice, and honey to prepare the yogurt dressing.

Spread yogurt dressing on a serving platter and top with beet mixture.

Season with the sea salt and ground black pepper.

Yields: 4 – 6 servings






YMCA. (2021, November 22). Recipe: Beet salad with orange yogurt dressing. YMCA of Greater Seattle Blog.


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