Preheat your oven to 400ºF. Using a paring knife, cut off the tail and top of each beet and wrap in aluminum foil. Place on the oven rack and roast until tender, about 1 hour. Your knife should be able to pierce the beet easily. Roast up to 30 minutes longer if needed.
Remove beets from the oven and let cool 10 minutes. Using a paring knife, peel the skin off the beet. Slice into rounds and chill.
Meanwhile in a small bowl combine the Greek yogurt, olive oil, honey, apple cider vinegar, cardamon and ground ginger. Whisk together and chill until ready to use.
Place beets on plate and top with dressing and chopped mint. Season with salt and pepper. Serve.
This salad is a fun and healthy addition to any meal.
You can always subsitute cinnamon for cardamom.
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