Peach & Roasted Beet Salad with Hazelnut-Yogurt Dressing

Peach & Roasted Beet Salad with Hazelnut-Yogurt Dressing

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From: EatingWell Magazine, July/August 2016

Pairing beets with fresh, ripe fruit is a wonderful alternative to the typical beet and goat cheese salad recipe. Be sure to use whole-milk yogurt for the dressing—lower-fat versions yield watery results.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 1½ pounds small-to-medium beets, preferably Chioggia
  • ½ cup water
  • 1 cup whole-milk plain yogurt
  • 5 tablespoons coarsely chopped toasted skinned hazelnuts, divided
  • 1 tablespoon honey
  • 1 teaspoon lemon juice
  • ½ teaspoon fine sea salt, divided
  • 1 tablespoon extra-virgin olive oil
  • ¼ teaspoon ground pepper
  • 4 cups packed baby mizuna, tatsoi or spinach
  • 4 ripe peaches, cut into ½-inch wedges
  • 2 tablespoons small fresh mint leaves or torn basil


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  1. Preheat oven to 400°F.
  2. Wash beets and place in a small roasting pan. Pierce all over with a small paring knife. Add water to the pan and cover with foil. Roast until tender when pierced with a knife, 40 to 50 minutes.
  3. Meanwhile, combine yogurt, 3 tablespoons hazelnuts, honey, lemon juice and ¼ teaspoon salt in a food processor or blender; pulse until smooth. Refrigerate until ready to use.
  4. When the beets are cool enough to handle, peel them and cut into ½-inch wedges. Transfer to a medium bowl and toss with oil, pepper and the remaining ¼ teaspoon salt.
  5. To assemble the salad, make a bed of greens on a serving platter. Drizzle with half of the yogurt dressing and top with the beets and peaches. Tuck mint (or basil) in between the beets and peaches. Drizzle the remaining dressing on top and sprinkle with the remaining 2 tablespoons hazelnuts.
  • Make Ahead Tip: Refrigerate roasted beets (Steps 1-2) and dressing (Step 3) separately for up to 3 days.

Nutrition information

  • Serving size: 1½ cups
  • Per serving: 133 calories; 6 g fat(1 g sat); 4 g fiber; 19 g carbohydrates; 4 g protein; 74 mcg folate; 4 mg cholesterol; 14 g sugars; 2 g added sugars; 3,353 IU vitamin A; 30 mg vitamin C; 90 mg calcium; 1 mg iron; 137 mg sodium; 515 mg potassium
  • Nutrition Bonus: Vitamin A (67% daily value), Vitamin C (50% dv)
  • Carbohydrate Servings:
  • Exchanges: 1½ vegetable, ½ fruit, 1 fat

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