Herb-Roasted Potato and Beet Salad with Lemon-Dill Yogurt

Roasting potatoes and beets separately keeps their colors clean and lets each one caramelize properly at the edges, with just olive oil, rosemary, and black pepper doing the seasoning work. Once they're tender, they get piled over a bed of peppery arugula.

Both potatoes and beets are naturally potassium-rich, which made this an easy fit for a lower-sodium salad — the dressing leans on lemon, fresh dill, and garlic rather than salt for its flavor, and the yogurt keeps things creamy without needing much else added.

This works well warm, straight from the oven, or at room temperature if you're making it ahead for lunch. Either way, drizzle the dressing on just before serving so it stays fresh against the roasted vegetables.