Beet & Citrus Salad with Herbed Greek Yoghurt

Dressings . Lunch

Packed with fibre and vitamin C, the combo of earthy beets, sharp citrus and tangy yoghurt will stop your tastebuds in their tracks, making this a showstopper dish that’s perfect when you’ve got guests to impress.

Keep Well Recipes from the Sunny Coast, Australia.


For the Salad:
1 kg baby beets
1/2 lemon
3 navel oranges
2 grapefruits
3 mandarins
1 punnet of yellow baby tomatoes
2 tbspn sesame seeds, roasted
1/4 cup pistachios, roasted
Good pinch of salt and pepper
Dill to garnish

For the Dressing:
250g (1/2 Tub) COYO® Greek Style Coconut Yoghurt
1 tspn parsley
1 tspn basil
1 tspn coriander (cilantro)
1/2 tspn finely chopped garlic
Good pinch of salt and pepper


1. Preheat the oven to 200°C.
2. Place the whole beets on a large piece of aluminium foil. Drizzle with 1 tablespoon of the olive oil and sprinkle generously with salt and pepper. Peel the oranges and place the orange peels among the beets. Fold the aluminium foil up and around the beets to create a sealed parcel.
3. Place the parcel on a baking sheet and roast until the beets are tender and the edges of the orange peels begin to caramelize, 45 to 50 minutes. Open the parcel carefully and discard the orange peels. Allow the beets to cool slightly, about 10 minutes.
4. Meanwhile, prepare the components of the salad: Slice the peeled oranges and grapfruits into thick rounds, peel and segement the manadrines and half the tomatoes. Make the dressing by whisking the COYO Greek Yogurt with the chopped herbs, lemon juice and garlic in a small bowl. Season the dressing to taste, with salt and pepper. Set aside in fridge.
5. Once the beets have cooled slightly, use the edge of a paring knife to peel off the skins. Slice the beets into quarters.
6. To assemble the salad, start with a thin layer of the herb dressing on the plate, layer with rounds of grapefruit and oranges, dollop and spread the yoghurt dressing on top of the citrus rounds. Next scatter the beets on top of the yoghurt, followed by tomatoes, mandarin segements, pistachios, sesame seeds and garnish with fresh dill. Drizzle the platter with the remaining 2 tablespoons olive oil.
Serve chilled or at room temperature.