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Roasted beet salad with vegan yogurt and mint.

Beet Root Salad with Blueberries and Almonds

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  • Author: Laurel Perry
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 4-6 servings 1x
  • Category: Salad
  • Method: Stovetop
  • Cuisine: Moroccan
  • Diet: Vegan


This Beet Rood Salad is inspired by Moroccan flavors like lemon, turmeric, and cinnamon. It has a rich herb yogurt and zingy dressing! Easily vegan.


Units Scale
  • 4 medium beets, washed and greens removed
  • 3 tablespoons marcona almonds
  • 1/2 cup fresh blueberries
  • Handful of fresh mint leaves

For the herb yogurt:

  • 1/2 cup yogurt, I used vegan yogurt
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon finely chopped herbs like parsley, mint, or a mix
  • 1 teaspoon olive oil
  • 1/4 teaspoon aleppo, optional
  • 1/4 teaspoon salt

For the dressing:

  • 3 tablespoons olive oil
  • 3 tablespoons lemon juice
  • 1 teaspoon maple syrup
  • 3/4 teaspoon cumin
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon aleppo, optional
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon salt


Add beets to a large pot and cover with water. Cook the beets until they are knife tender all the way to the middle, about 40 minutes. With smaller beets, they will be done sooner and larger beets will cook longer. Check them accordingly.

Once cooked, remove the beets from the water and set aside until they are cool enough to touch. Use a paring knife gently peel off the skin. Slice each beet into 6-8 wedges.

While the beets cook, stir together the yogurt, lemon juice, herbs, olive oil, optional aleppo pepper, and salt. Store in the fridge until you're ready to use. As it sits the flavors will infuse and deepen!

In a large bowl, make the dressing. Whisk together the olive oil, lemon juice, maple syrup, cumin, turmeric, cinnamon, optional aleppo, and salt. As soon as the beets are peeled and still warm, add them to the dressing. It will help them soak in the flavor.

To assemble, start by adding a dollop of yogurt to your serving bowl or plate. Layer on some beets, spooning over some dressing, then blueberries, almonds, and mint.


Beets: You can cook the beets by roasting or in the instant pot too! Check the post out for details and instructions.

Storage: Store in the fridge for 3-7 days. It's best to store the yogurt separately from the beets if possible.


  • Serving Size: 1/4 recipe
  • Calories: 262
  • Sugar: 21g
  • Sodium: 540mg
  • Fat: 14g
  • Saturated Fat: 2g
  • Carbohydrates: 31g
  • Fiber: 4g
  • Protein: 6g
  • Cholesterol: 0mg