Roasted Beets & Pistachios Over Lemony Greek Yogurt

This is a salad I've made often. It's beloved by my avowed carnivorous friends and my die-hard vegetarian posse alike.

Beets are replete with folate, iron, and Vitamin A. This salad is a visually brilliant and absolutely delicious dish that just happens to be incredibly healthy as well.

Roasted Beets & Pistachios Over Lemony Greek Yogurt 

Total Prep Time: 60 minutes

Active Prep Time: 20 minutes

Serves 6-8


  • 2 bunches – red beets
  • 1 bunch – golden beets
  • 2 cups Greek yogurt (FAGE)
  • ½ cup roasted pistachios
  • ½ cup Marcona almonds
  • ½ cup pomegranate seeds
  • 1 lemon
  • Good olive oil
  • Salt & pepper


Roast beets separately at 450 degrees for 45 to 50 minutes.

Let cool, peel and dice into bite-sized pieces. Don’t put them in the same bowl as the red beets tend to bleed!

Dress the beets with olive oil, salt and pepper.

Mix lemon juice, a pinch of salt and the yogurt in a bowl.

Coarsely chop the almonds and pistachios.

On a large plate, spoon the lemony yogurt as a base, layer red beets first, then the yellow beets.

Sprinkle chopped nuts and pomegranate seed.

Serve as a first course or a larger portion with a fresh baguette as a main course.

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