Charred Beet Salad
787
reads
About Charred Beet Salad
Guess what’s even better than root vegetables? Charred vegetables, of course! This Charred Beet Salad takes things up a notch by infusing sweet, earthy beets with a smoky depth that only charring can bring.
Tossed with creamy Greek yogurt and tangy feta cheese, each bite delivers a perfect balance of bold flavors and refreshing textures. Finished with a drizzle of extra virgin olive oil and a splash of vinegar, this salad is a Mediterranean-inspired delight that turns a simple meal into something unforgettable.
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Recipe Time & More
Ingredients
- 3 tbsp Extra Virgin Olive Oil
- 2 tbsp Water (if roasting beets)
- 2 tbsp Vinegar
- Pepper (or salt salt and taste)
- 120 gm Feta Cheese (crumbled (1 cup))
- 1/4 cup Greek Yogurt (divided plus)
- 1 tbsp Vegetable Oil
- 1/4 cup Pomegranate Seeds
- 1 tbsp Dill (Chopped, Fresh, roughly chopped fresh dill)
- 1 tbsp Onion (roughly chopped fresh greens)
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Instructions
- Set wire rack in rimmed baking sheet. Toss beets, oil, water, vinegar, 1 tablespoon salt, and 1 teaspoon pepper in large bowl to combine.
- Stack 2, 10-inch-square pieces aluminum foil and press into large bowl so that foil forms bowl shape. (The double layer of foil prevents the packet from tearing under the weight of the beets and their cooking liquid.)
- Arrange beets in single layer in center of foil and pour liquid over top. Bring edges of foil together and crimp to form tightly sealed packet. Transfer packet to prepared rack and bake until beets can be easily pierced with a knife.
- 1 to 1 1/2 hours for small beets and 1 1/2 to 2 1/2 hours for medium to large beets.
- Open foil packet and pour cooking liquid into medium bowl (you should have about 1/2 cup). Set beets aside until cool enough to handle. Peel beets and cut into 1/2-inch-thick strips.
- Combine feta and 1/4 cup Greek yogurt in small bowl and mix with fork to form coarse spread, about 30 seconds; refrigerate until ready to serve. Stir remaining 1/4 cup Greek yogurt into beet cooking liquid until combined.
- Heat oil in a large pan over high heat until just smoking. Carefully transfer beets to pan in single layer. Cook beets until both sides are well charred, 5 to 7 minutes, flipping beets halfway through.
- Season the charred beets with salt and pepper to taste. Spread yogurt-feta mixture in even layer on large serving plate. Arrange beets and on top, then sprinkle with pomegranate seeds, dill, and onion greens.
- Serve.
Recipe Notes
Additional Tips
- For an extra layer of flavor, marinate the beet wedges in a mixture of olive oil, vinegar, and cracked pepper for 15–30 minutes before charring; this helps infuse the beets with more tang and depth.
- If you want added crunch, sprinkle roasted pistachios or walnuts over the finished salad—these nuts pair beautifully with beets and Mediterranean flavors.
- To make this salad vegan, substitute the Greek yogurt with a plant-based yogurt (such as coconut or cashew) and use vegan feta or a crumble of marinated tofu.
- Serve the salad on a bed of peppery greens like arugula or watercress for a vibrant contrast in color and an extra punch of astringency that complements the sweetness of the beets.
Tried this recipe?Mention @plattershare or tag #plattershare!
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Recipe Nutrition
Calories: 134kcal | Carbohydrates: 1g | Protein: 1g | Fat: 15g | Polyunsaturated Fat: 4.5g | Monounsaturated Fat: 9g | Sugar: 1g
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Parinaaz Marolia
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Such a delicious dish! Thank you.
This is perfect! Can’t wait to taste it.
Such a lovely dish! Thanks for sharing.