Beet Salad With Coriander-Yogurt Dressing

By Yewande Komolafe

Published Nov. 16, 2022

Beet Salad With Coriander-Yogurt Dressing
Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell. Prop Stylist: Paige Hicks.
Total Time
30 minutes
Rating
4(1,266)
Comments
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Disks of succulent roast beets make this salad especially hearty. If your oven is already on, throw in some beets wrapped in foil, and roast them until tender. But if you are pressed for time, grab some store-bought cooked beets. They’ll work just as well. This salad is all about big forkfuls of vegetables; the plump chickpeas, which are suffused with warm coriander and bright orange zest, lend a delightful crunch. It’s all finished with a creamy yogurt dressing you’ll want to drizzle over everything on your plate.

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Ingredients

Yield:6 servings
  • 1(15½-ounce) can chickpeas, drained and rinsed
  • Salt and freshly ground black pepper
  • 1½teaspoons ground coriander
  • 3tablespoons olive oil
  • 1orange
  • ¼cup full-fat Greek yogurt
  • 3tablespoons rice vinegar
  • 2pounds cooked whole red or golden beets (store-bought or homemade), peeled and cut into ½-inch-thick rounds
  • 3cups baby arugula
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

253 calories; 10 grams fat; 2 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 35 grams carbohydrates; 10 grams dietary fiber; 16 grams sugars; 9 grams protein; 644 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the oven to 400 degrees. Spread the chickpeas on a small baking sheet and pat dry with a kitchen towel. Season lightly with salt, black pepper, ½ teaspoon coriander and 1 tablespoon olive oil. Roast the chickpeas until golden brown and crispy, shaking the sheet halfway through baking, 20 minutes. Remove from the oven, and while still warm, zest the orange over the roasted chickpeas. Stir to combine.

  2. Step 2

    Meanwhile, in a small bowl, whisk the yogurt, 1 tablespoon olive oil, 2 tablespoons rice vinegar and the remaining 1 teaspoon ground coriander. Season with salt and pepper to taste.

  3. Step 3

    In a medium bowl, toss the beets, remaining 1 tablespoon olive oil, remaining 1 tablespoon rice vinegar and season with salt and pepper. Add the arugula and toss to combine.

  4. Step 4

    To serve, spread half of the yogurt dressing on a serving platter. Add the beet mixture and scatter the chickpeas all over the top. Spoon the remaining yogurt dressing over everything and serve immediately.

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Ratings

4 out of 5
1,266 user ratings
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Comments

KateC

On cooking beets - I don’t like baking them wrapped in aluminum foil - it is too wasteful. Instead I put in as many as my mini slow cooker can hold and switch it on high. They cook through in 2-3 hours and the skin slips off with a little persuasion by the vegetable peeler.

jill goddard

Simple kitchen hack. Rinse the chick peas and give them a good spin in the salad spinner. They will be much drier and roast up quicker than drying them with a towel.

ansans

I thought this salad sounded perfect…and then I made it. While it’s a good starting off point, it’s simply too bland as is. I wound up adding pieces of orange (you’ve zested it, so why not use the rest of it). I also added blue cheese. Now, it sounds as though I’m just making the regular ol’ beet/blue cheese/zingy fruit salad. *But* the crispy chick peas and the yogurt dressing do make it different. (Oh, and maybe I’d use lemon rather than rice vinegar.)

Sally

It would have made the recipe easier if it was noted in the ingredients that the oil and the coriander are divided

Sally

Recipe should have specified that the amounts of oil and coriander are to be divided

teagoblet22

This is amazing. Easy and quick but oh so tasty

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