Indian-Style Beet Salad with a Yogurt Dressing

Visit the Indian Food Glossary for information on the ingredients in this recipe
Indian-Style Beet Salad with a Yogurt Dressing

Recently I purchased a copy of Modern Spice by Monica Bhide after reading a mini review at 101 cookbooks. I have now cooked a few recipes from this delightful cookbook and what a taste experience it was. I will be having more to say about this book in the future, but for now, I will note that it has many creative Indian-fusion style dishes for vegetarians and carnivores alike.

My first choice was this earthy and healthy beetroot salad with a creamy yogurt dressing. I served it with a wild mushroom and paneer pilaf which I will be sharing with my readers soon.

Indian-Style Beet Salad with a Yogurt DressingIndian-Style Beet Salad with a Yogurt Dressing
Recipe by
Adapted from Modern Spice: Inspired Indian Flavors for the Contemporary Kitchen
Cuisine: Indian
Published on November 12, 2009

A sweet and earthy simple roasted beet salad with a tangy Indian-style yogurt dressing

Print this recipePrint this recipe

  • 4 medium beets
  • 2 teaspoons olive oil
  • 1/2 teaspoon fresh ground black pepper
  • 1 teaspoon sea salt
  • 1 tablespoon ground coriander
  • 1/3 cup unsweetened dried grated coconut
  • 3/4 cup whole fat yogurt
  • 1/2-inch piece fresh ginger, minced or grated
  • 1/2 teaspoon sea salt
  • Preheat an oven to 425°. Wash the beets and trim off the ends.

  • In a medium bowl, combine the olive oil, pepper, salt and coriander. Add the beets and toss well so the beets are coated. Wrap the beets in foil and arrange on a baking sheet. Bake for 50 to 60 minutes or until tender when pierced with a fork. Remove from the oven, let cool, and remove the skin. Cut into wedges and arrange in a serving bowl or plate.

  • While the beets are cooking, toast the coconut in a small frying pan over medium-low heat until it darkens a few shades. Set aside.

  • Make the dressing by whisking together the yogurt, ginger and salt in a small bowl. Spoon the dressing over the beets, toss a bit, and garnish with the toasted coconut.

Makes 4 servings

Indian-Style Beet Salad with a Yogurt Dressing

Other beet recipes from Lisa's Vegetarian Kitchen:
Roasted Beet and Coconut Curry
Haloumi, Beetroot and Greens Dressed with Tahini and Lemon
Beet and Feta Salad
Orange and Beet Soup

On the top of the reading stack: The Devil Tree by Jerzy Kosinski

Audio Accompaniment: Air Structures by Robert Fripp and Brian Eno


Monica said...

I am so glad you enjoyed it!! I look forward to reading your other posts! Thanks again.

Monica Bhide

Johanna said...

love your beetroot recipes - this one looks delicious and very appealing

bindiya said...

this looks superb!healthy and yummy :)

Curry Leaf said...

Wow.Love the look of the salad.Tempting and spicy it seems from your choice of spices. too had read the review at Aparna's

Kitchen Flavours said...

Love that dressing....salad sounds yum...

A_and_N said...

I've been wanting to pick that book up! And I love yogurt dressings, easy and healthy :)

Missed you, Lisa

Soma said...

I was going to post a similar beet salad for the NCR ;-) except with a mediterranean twist.. mint and stuffs. Let me see if I can do something else. Love the coconut part in this salad.

Kevin said...

Sweet roasted beets with a tangy yogurt dressing sounds like a great combo!

mm said...


Mark said...

This sounds great, but can you explain the point of the salt and pepper and coriander on the skin of the beets which are going to be peeled? Does this really affect the flavor at all?

Lisa said...

Hi Mark;

Yes, you can taste the salt and coriander in the salad, though it's not too strong. It's quite a tasty recipe and very easy to prepare besides.

Jacqueline said...

A mighty entry Lisa. I know I would really enjoy this one.

eatme_delicious said...

I love beets! This looks simple and delicious.