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Roasted Golden and Purple Beet Kale Salad With Herb Greek Yogurt Dressing

Roasted Beet Kale Salad With Herb Infused Non-Fat Greek Yogurt Dressing! This Greek yogurt dressing is easy and a perfect sauce for meats and other roasted vegetables!
Prep Time15 mins
Cook Time1 hr 30 mins
Total Time1 hr 45 mins
Course: Salad
Cuisine: American
Servings: 2
Author: Danielle Fahrenkrug


  • Greek Yogurt Herb Dressing:
  • 6 oz. Non Fat Greek Yogurt prefer FAGE brand
  • ¼ cup water
  • 2 Tablespoons lemon juice
  • Dash of salt and pepper
  • 1 ½ Tablespoon fresh mint leaves chopped
  • 1 ½ Tablespoons fresh dill weed chopped
  • Salad:
  • 1 large golden beet
  • 1 large purple beet
  • 3 cups of Kale rinsed and chopped
  • ½ cup pecans
  • 2 Tablespoons shallots diced
  • Salt
  • Pepper


  • Make the dressing: Whisk together Greek yogurt, lemon, salt, pepper, mint and dill. Store in the refrigerator until ready to use.
  • Roast the beets: Preheat the oven to 425 degrees F. Cut off the green stems of beets and the long string tip. Rinse them off to remove excess dirt and wrap in aluminum foil to bake. Make sure the top and sides are closed. Bake the wrapped beets on a baking pan for 1 hour – 1 ½ hours and remove from oven, open and let them cool before you handle them. They should be nice and tender and the skin should peel off easily. Remove the skin with your hands when it is cooled or use a peeler. Slice into ¼ inch slices.
  • Make the salad: On two serving plates distribute evenly the kale then top with roasted beet slices, shallots and pecans or walnuts. Drizzle the Greek yogurt herb dressing on top and garnish with any extra mint and dill leaves.