How can this Greek beet salad with yogurt be so delicious? Easy-peasy! Fresh, seasonal ingredients are treated with love and affection. Sweet tender beetroot, tangy Greek yogurt, roasted walnuts, and a slight garlicky kick bring this combo over the top.

Do I have to mention that it is super easy and quick to make? Not really because you know already that this is the Mediterranean way of cooking. In fact, it is so easy that it comes together faster than you can say “I don’t like beets” (you do but you don’t know it yet).

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Why this salad works
Ingredients
Variations
Don't waste beet greens
To roast or not to roast?
How Greeks serve this salad
How to store and freeze
Recipe
Comments

Why this salad works

To put it simply, beetroot is a delicious and healthy vegetable. It is an excellent source of nutrients, including fiber, folate, and vitamin C and it fits well into a balanced diet like the Mediterranean way of eating.

This is the theory behind a vegetable that some people love and others avoid like the plague. Ok, I hear you. But then here comes my beet recipe to rock your world and help you establish your relationship with this amazing vegetable. Because this is the perfect salad and/or appetizer for your picky eaters who strongly resist from eating this red “yuck thing that tastes like dirt”. Just propose to them to taste half tablespoon of this dish and they will be hooked forever.

Apart from delicious and healthy, this is a versatile perfect dish to serve from your casual party to your fancy dinner. I am telling you this salad/appetizer turns heads and makes eyes wide open from excitement. Look at its shockingly pink color! Here is a photo to prove my point. It definitely has the wow factor and everyone will be so curious to taste it. And then they will be hooked too and you will be proudly grinning. Well done, my friends!

Ingredients

Medium beetroots (with greens): Fresh beetroots provide a sweet, earthy flavor and vibrant color. The greens can be saved for another delicious salad dish. Roasted beets have a deeper, caramelized flavor that pairs perfectly with the other ingredients.

Purchase the best beets you can find. Choose those that are colorful, firm, and heavy for their size with green tops still attached (see below how to cook greens tops).

Fresh thyme leaves (or dried thyme): It adds an aromatic, herbaceous note to the roasted beets.

Greek yogurt: A creamy, tangy base for the dressing that complements the beets' earthiness.

The second step is to find a good quality plain Greek yogurt. If you can find 100% natural sheep milk yogurt with active probiotics, it will be a major discovery for your pantry. Save it like the most valuable treasure in the world. Because it is.

Vinegar: Adds brightness and a touch of acidity to the yogurt dressing.

Garlic: Infuses the dressing with savory depth, with roasted garlic offering a sweeter flavor.

My relationship with raw garlic hasn’t been perfect for the last 5 years. For some reason, my body cannot tolerate it and this is unfortunate because I enjoy its taste so much. Anyway, I found the solution and I usually roast it when a recipe calls for raw garlic. If you’re not a garlic person just omit it, otherwise roast it along with walnuts.

Olive oil: Adds richness and smoothness to the dressing.

Walnut: Adds texture and a nutty flavor to the salad.

Do you like walnuts? The Mediterranean way of eating embraces raw nuts and by adding them to a salad you are going to make it not only tastier but healthier too. I would suggest roasting them just to give them extra flavor.

Za'atar (optional): A spice blend that offers herbal, citrusy flavors with hints of sesame and sumac.

Spring onions or mint (optional): Fresh herbs or nuts to garnish and add brightness and texture to the finished salad.

Variations

One recipe, three ways. Crazy, right? Because this recipe is your new delicious way(s) to eat beets. Start counting.

a. A handy salad/appetizer. The main recipe.

b. A luscious dip. Place all ingredients in a blender/food processor and process until smooth. The dip is ready. Drizzle some olive oil and garnish with mint (optional) or the herb(s) of your choice. Serve with whole wheat bread and homemade bread or raw veggies.

c. A versatile spread and/or pasta sauce. Like above place all ingredients in the blender/food processor and blend to reach a spread’s texture. This means you should blend until only small bits remain. Unless you like your spread extra smooth. It’s your game.

If you want to take your spread even further to an ultimate level of tastiness, add one or two tablespoons of ricotta cheese or crumbled feta or (even better) this spicy feta spread. Play with the ingredients until you reach the texture you like. Finally, pour your beet sauce over the top of whole wheat pasta, brown rice, and quinoa, and toss well. Sooooo good.

Don't waste beet greens

Do you want an extra delicious salad with your beet salad/dip/spread/ sauce? Excellent. I presume you have already purchased the beetroots with green tops. Good. You should keep the greens. They are tasty and nutritious and can be used in making another delicious salad.

Just boil them until tender to taste, drain them, and serve them with olive oil, lemon, or vinegar (whatever you like). Done. Keep them in the fridge in a food container for 3-4 days and you have a delicious and handy salad to serve with your meals.

To roast or not to roast?

Instead of boiling the beets, you may roast them along with the garlic and the walnuts. Just wrap the beetroots and garlic cloves in a piece of tin foil. Place the beets on a baking sheet and roast for 45 minutes to 1 hour (roasting time depends on the size).

Don’t forget one or two thyme leaves for an extra tasteful kick. Finally, peel the skin away. Ready. Roasting needs more time than boiling and to tell you the truth I don’t recommend it for this recipe. I have already made them both ways and I couldn’t tell the difference.

However, if I want to serve them plain only with olive oil and lemon or vinegar, this is a perfect salad along with the greens. It’s so Mediterranean: fresh veggies with olive oil and vinegar or/and lemon.

How Greeks serve this salad

This beet salad is a beloved dish, often served as a refreshing appetizer or a side dish to complement grilled meats. The earthy sweetness of the boiled beets is perfectly balanced by the tangy creaminess of Greek yogurt, while the roasted garlic adds a mellow depth of flavor. Chopped walnuts contribute a satisfying crunch and a nutty richness, creating a harmonious combination of textures.

It is rather difficult to find this dish in tavernas (but not impossible). It is rather a traditional, homey dish served at family gatherings and festive meals across Greece.

How to store and freeze

STORE: Beet salad with yogurt is best enjoyed fresh, but you can store leftovers in the fridge for up to 2-3 days.

Place the salad in a container with a tight-fitting lid to prevent it from absorbing other odors in the fridge. Keep the salad in the refrigerator until ready to serve. The yogurt may separate slightly, so just give it a quick stir before eating.

FREEZE: Freezing is not recommended for beet salad with yogurt, as the texture of the yogurt can change after being frozen and thawed, potentially becoming grainy or watery.

If you make my recipe, you have to let me know! I absolutely love your feedback. This is a huge motivation for me and keeps 30daysofgreekfood’s kitchen alive. Bookmark this recipe and leave your rate and comment below, or take a photo with your Greek beet salad and tag me on Instagram with #30daysofgreekfood and Facebook with @30daysofgreekfood.

Enjoy!

Recipe