Anti Inflammatory Roasted Beet & Kale Slaw with Garlic-Dill Yogurt Dressing
Roasted beets, massaged kale, and a creamy garlic-dill yogurt dressing come together in a dish that looks as stunning as it tastes — the kale turns a deep, jewel-toned pink once everything is tossed together. Each ingredient here earns its place from an anti-inflammatory standpoint: beets are rich in betalains, kale brings a serious hit of antioxidants, extra-virgin olive oil provides healthy fats, and fresh dill and lemon juice add brightness without relying on anything processed or inflammatory. Massaging the kale with olive oil before dressing it is a small step that makes a big difference, softening the leaves so they absorb the tangy yogurt dressing rather than fighting it. The dressing itself — whole-milk yogurt, grated garlic, cumin, lemon, and plenty of fresh dill — is whisked together in minutes and delivers a cooling, herby contrast to the earthy sweetness of the roasted beets. Toasted sunflower seeds scattered on top add a satisfying crunch and a little extra nutritional punch. This recipe serves 4 and works beautifully as a side dish or a light lunch on its own, and it holds up in the fridge for up to a day, making it a smart option for meal prep.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the slaw
- 3 medium beets (about 1 lb total), scrubbed
- 1 tbsp extra-virgin olive oil
- ¼ tsp salt
- 6 cups curly kale, stems removed, leaves thinly sliced
For the dressing
- 1 tbsp extra-virgin olive oil
- ¾ cup plain whole-milk yogurt
- 2 cloves garlic, finely grated
- 2 tbsp fresh lemon juice
- 3 tbsp fresh dill, finely chopped
- ½ tsp ground cumin
- ¼ tsp black pepper
- ¼ tsp salt
For serving
- 3 tbsp raw sunflower seeds
- 1–2 tbsp extra-virgin olive oil, for drizzling (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Place the beets on a sheet of aluminum foil, drizzle with 1 tbsp olive oil, and sprinkle with 1/4 tsp salt. Wrap the foil tightly around the beets and set the packet on a baking sheet. Roast until a paring knife slides through the center of the largest beet with no resistance, 40–50 minutes.
- 2
Remove the beets from the oven and let them rest in the foil packet for 10 minutes. When cool enough to handle, rub the skins off with a paper towel or the foil itself — they should slip off easily. Coarsely grate the peeled beets on the large holes of a box grater (or use a food processor with a shredding disc) and set aside.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!