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Overhead view of a beet and berry bowl with diced roasted beets, mixed berries, walnuts, and turmeric yogurt over spinach

Roasted Beet and Berry Bowl with Turmeric Yogurt

Roasted beets, mixed berries, walnuts, and a black pepper turmeric yogurt dressing over greens, ready in about an hour with mostly hands-off time.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 2 servings
Course: Salad
Cuisine: Health-conscious
Calories: 390
Ingredients Method Notes

Ingredients
  

For the beets
  • 2 medium beets (about 300 g total); scrubbed
  • 1 tbsp olive oil
  • 1/4 tsp salt
For the turmeric dressing
  • 1 cup plain Greek yogurt / 240 g; or coconut yogurt for dairy-free
  • 1 tsp fresh ginger, grated
  • 1/2 tsp ground turmeric
  • 1/4 tsp black pepper, cracked helps absorb the turmeric
  • 1 tbsp honey or maple syrup
  • 1/2 lemon juice lemon
For the bowl
  • 2 cups baby spinach / 60 g; or arugula
  • 1 cup mixed berries / 150 g; blueberries, raspberries, strawberries
  • 1/4 cup walnuts, chopped / 30 g
  • 1 tbsp chia seeds

Method
 

Roast the Beets
  1. Heat the oven to 200 C / 400 F.
  2. Rub each beet with olive oil and salt, then wrap tightly in foil.
  3. Roast on a baking sheet for 45 to 55 minutes, until a fork slides through with no resistance.
  4. Unwrap and let cool for 10 minutes, then peel with your fingers or a paper towel, the skins should slip off easily.
  5. Dice the beets into 1-inch cubes.
Make the Dressing
  1. In a small bowl, whisk together yogurt, ginger, turmeric, black pepper, honey, and lemon juice until smooth.
Assemble the Bowl
  1. Divide spinach between two bowls.
  2. Top with diced beets, berries, walnuts, and chia seeds.
  3. Drizzle the turmeric dressing over each bowl and serve right away.

Notes

  • Roast beets of similar size together so they finish at the same time.
  • Check beets at the 40-minute mark, larger ones can take up to an hour.
  • Whisk the dressing right before serving, it separates slightly if it sits too long.
  • Add berries and dressing just before eating to keep greens from wilting.