Beet Salad With Coriander-Yogurt Dressing

Beet Salad With Coriander-Yogurt Dressing

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.
  • Total:
  • Serves: 6 persons



  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, 1/2 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.