Roasted Beet Salad with Arugula, Mint & Honey Yogurt

A vibrant, texture-driven salad: earthy roasted beets, peppery baby arugula, cooling mint, a tangy honey-yogurt dressing, crackly popped amaranth, and a spoonful of sambal chili crunch on the side for anyone who wants extra spice without too much heat. The Clark Ferrea Black Muscat is our top pick for this dish. Its floral, slightly sweet, grapey character mirrors the honey in the yogurt dressing and has enough aromatic lift to stand up to the mint without clashing with the sambal’s heat. Muscat’s natural sweetness also tames chili spice nicely.

To echo the honey-yogurt dressing, a great pairing would be the Clark Ferrea Viognier (think apricot, honeysuckle) while the fuller body can handle the earthy sweetness of the beets. Looking for a red instead? Try the Nero d’Avola. This is the lightest-bodied red in our portfolio and works well with beets specifically. Its soft tannins and savory-fruit profile don’t get feisty with the earthy roots and can handle the little bit of heat.

Recipe Information

  • Prep Time: 15 Minutes
  • Cook Time: 45 Minutes
  • Total Time: 60 Minutes
  • Serving Size: as a starter or side
  • Total Servings: 4

Ingredients

Beets

  • 4 medium beets (a mix of red and golden, if available) (scrubbed)
  • 1 tbsp olive oil
  • Salt and freshly cracked black pepper

Honey yogurt dressing

  • ¾ cup plain full-fat Greek yogurt
  • 1 tbsp honey
  • 1 tbsp fresh lemon juice
  • 1 small garlic clove (finely grated)
  • 1 tbsp olive oil
  • 1 pinch salt

Fried amaranth

  • 2 tbsp amaranth grain
  • 1 tbsp neutral oil (grapeseed or avocado) (for frying)

To finish

  • 2 cups baby arugula
  • ¼ cup fresh mint leaves (torn)
  • Freshly cracked black pepper (to taste)
  • Flaky sea salt (to taste)
  • 4 tsp sambal chili crunch (or your favorite chili crisp) (for serving on the side)

Directions

Method

  1. Roast the beets. Preheat the oven to 400°F (200°C). Rub the beets with olive oil, season with salt and pepper, and wrap each individually in foil. Roast on a sheet pan for 45 to 55 minutes, until a knife slides in easily. Let cool slightly, then peel (the skins should rub off easily with a paper towel) and cut into wedges or rounds.

  2. Make the dressing. While the beets roast, whisk together the yogurt, honey, lemon juice, grated garlic, olive oil, and a pinch of salt in a small bowl until smooth. Taste and adjust; it should be tangy-sweet with a bit of garlic bite. Set aside (or refrigerate up to 2 days).

  3. Fry the amaranth. Heat the neutral oil in a small skillet over medium-high heat until shimmering. Add the amaranth (it will pop and jump almost instantly, similar to popcorn) and stir constantly for about 15 to 20 seconds; it will turn golden and crackly. Immediately scoop onto a paper-towel-lined plate with a fine strainer or slotted spoon to drain. Season with a small pinch of salt while warm. Watch it closely, as it can burn quickly.

  4. Assemble. Spread the honey yogurt dressing across the base of a serving platter. Arrange the roasted beet wedges over the dressing. Scatter the baby arugula and torn mint over the top. Finish with a generous sprinkle of the fried amaranth, a crack of black pepper, and a touch of flaky sea salt.

  5. Serve. Plate with a small spoonful (about 1 teaspoon per portion) of sambal chili crunch alongside each serving, so guests can spoon on as much heat as they like without overpowering the dish.

Notes and variations

  1. Make-ahead: beets and dressing can be prepared up to 2 days in advance and refrigerated separately. Fry the amaranth just before serving so it stays crisp.

  2. Swap: no amaranth on hand? Toasted quinoa or crispy fried shallots make a good crunchy substitute. But I strongly suggest trying the amaranth.

Shop the Recipe