Beautiful roasted beet salad

Salad doesn’t have to be boring – it’s all in how you dress it!

8 min
1 hr 8 min


  1. Wrap beets in foil tightly and roast in a 425 degree oven for an hour. Or until a knife can pull out smoothly. Let rest.
  2. Add honey and turmeric to yogurt and whisk until smooth.
  3. Toast nuts with harissa until golden.
  4. Mix vinegar, EVOO and chives together and season with salt and pepper.
  5. Cut cooled beets into wedges.
  6. Smooth out one large dollop of yogurt on a plate and top with beets, cashews and vinaigrette.