Serves 4


  • 1½ pounds baby beets, scrubbed and trimmed
  • 4 Tbsp. plus 2 tsp. olive oil, divided
  • Kosher salt
  • Ground black pepper
  • ½ cup plain Greek yogurt, preferably whole milk
  • Zest and juice of 1 lime
  • 1 Tbsp. white wine vinegar
  • 1 tsp. light brown sugar
  • 4 (6-ounce) skinless salmon fillets
  • ⅓ cup thinly sliced red onion
  • ⅓ cup mint leaves


    Active time: 15 minutes
    Total time: 1 hour 20 minutes

    Preheat oven to 350°. In an 8" square baking dish, toss beets with 2 tsp. olive oil to coat. Sprinkle with salt and pepper. Cover pan tightly with foil and roast until just tender, about 1 hour. When beets are cool enough to handle, use a paper towel to rub off skins. Cut each beet in half (larger ones in quarters) and place in a medium bowl.

    Meanwhile, in another medium bowl, whisk together yogurt, 3 Tbsp. olive oil, lime zest and juice, vinegar and brown sugar. Season vinaigrette with salt to taste. Refrigerate until ready to serve.

    Heat a large nonstick frying pan over medium-high heat. Add remaining 1 Tbsp. olive oil. When hot, add salmon and cook until golden brown, about 3 minutes. Carefully turn over salmon and cook until mostly opaque but still rosy at the thickest part, about 2 minutes.

    Toss beets with red onion and mint. On each of 4 plates, spoon about 2 Tbsp. vinaigrette. Place salmon on top. Divide beet mixture among plates and serve.

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