Mediterranean Beet and Yogurt Salad
- Total Time
- 10 minutes, plus 3 hours' refrigeration
- Rating
- Notes
- Read community notes
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Ingredients
Yield:Serves 4
- 4medium size beets, roasted
- 1½tablespoons sherry vinegar, white wine vinegar, or cider vinegar
- 1teaspoon sugar
- 2tablespoons extra virgin olive oil
- Salt and freshly ground pepper to taste
- 1 to 2garlic cloves (to taste)
- ½cup thick Greek style yogurt or drained yogurt
- 2tablespoons minced dill
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
138 calories; 9 grams fat; 2 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 12 grams carbohydrates; 3 grams dietary fiber; 8 grams sugars; 4 grams protein; 313 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Roast the beets, peel and cut in wedges or slice into half-moons. Stir together the vinegar, sugar, olive oil, and salt and pepper to taste. Toss with the warm beets and allow to marinate for 2 to 3 hours at room temperature or in the refrigerator.
- Step 2
Place the garlic in a mortar and pestle, add ⅛ teaspoon salt, and mash to a paste. Stir into the yogurt. Stir in half the dill. Add salt and pepper to taste. Drain the beets and stir some of the marinade into the yogurt (to taste). Toss with the beets, or arrange the beets on a platter and drizzle the yogurt over the top. Sprinkle on the remaining dill, and serve.
Private Notes
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Cooking Notes
Claire
Excellent/Easy. The beets can be roasted in foil at 400 degrees for about an hour-check a couple of times.
Sue
I didn't have any greek yogurt and used ricotta cheese. Very delicious! The garlic mashed into the salt with the mortar and pestle seemed to make a huge difference. I used large garlic cloves and the garlic was hot and delicious throughout. This is maybe the best beet recipe I've ever made. I will certainly try it with the greek yogurt.
Mary
Massaged some kale w evoo and salt, tossed w toasted walnuts, mounded on plate, placed beet salad on top, added dressing. Complete salad, but had small piece of salmon on the side. Mmm.
Dman
I’m actually not a big fan of beets, eat them cause I know they are good for me, this makes them more enjoyable
nora
I added a handful or chopped roasted walnuts for a bit of texture contrast. This is a 5 star salad!
Joey
Use the beet greens as a salad bed by blanching them, dry, toss with evoo and salt. Place whole roasted beets with root tales across the bed of greens and dress. Garnish with dill.
KP
Try adding crushed peanuts on top w the dill
Mali Gross
How do you roast beets?
Ann
Delicious! I roasted chunks of carrots and added them to the salad; they offered a delicious sweetness to the dish.
Mary
Massaged some kale w evoo and salt, tossed w toasted walnuts, mounded on plate, placed beet salad on top, added dressing. Complete salad, but had small piece of salmon on the side. Mmm.
Meg
Easy to achieve with delicious results!
Sue
I didn't have any greek yogurt and used ricotta cheese. Very delicious! The garlic mashed into the salt with the mortar and pestle seemed to make a huge difference. I used large garlic cloves and the garlic was hot and delicious throughout. This is maybe the best beet recipe I've ever made. I will certainly try it with the greek yogurt.
t
Roasting whole, unpeeled beets in foil does make for easier, cleaner peeling and chopping. But if you want to cut down cooking time, peel and chop before roasting while wearing lightweight vinyl gloves to protect hands from staining.
And try a combination of yellow and red beets for a very pretty dish!
Claire
Excellent/Easy. The beets can be roasted in foil at 400 degrees for about an hour-check a couple of times.
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