Earthy roasted beets are paired with a creamy, herbaceous dressing for welcomed contrast and brightness. An easy holiday side dish that can be prepped up to 4 days in advance and served at room temperature for fuss free festivities.

Difficulty: 2/5

Prep time: 15 min

Cook time: 40-60 min

Serves: 6-8


  • 2 lbs. red and/or yellow beets
  • a drizzle of oil with a high smoke point, like rice bran, canola, or grapeseed
  • salt
  • handful of baby or microgreens, lightly dressed with olive oil and vinegar or lemon
  • ½ tsp. orange or lemon zest


  • 1 cup greek yogurt
  • 1 cup parsley or cilantro
  • 1 cup dill and/or chives
  • 2 tbsps. lemon juice + zest
  • 1 tbsp. olive oil
  • 1 clove garlic, roughly chopped
  • salt & pepper, to taste


  1. Preheat grill to medium-high heat.
  2. Wrap whole beets in an aluminum foil package and season with oil and salt. Enclose and roast on the top rack of the grill for 40 minutes to an hour, until beets are fork-tender. Remove and set aside to cool.
  3. While the beets are cooking, make the green goddess dressing. In a blender or food processor, combine ingredients from greek yogurt to garlic. Salt and pepper to taste.
  4. Peel beet skins with a paring knife and cut them into bite-sized pieces.
  5. Scatter baby or microgreens on a platter and top with roasted beets. Drizzle green goddess dressing over the beets and serve with extra dressing on the side. Sprinkle orange or lemon zest over top.

Recipe Styling & Development by Jannell Lo
Photography by Jessica Kalman