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Easy beet salad with greek yogurt

Greek Beet Salad with Yogurt

Sylia
Sweet tender beetroot, tangy Greek yogurt, roasted walnuts, and garlic. This salad comes together faster than you can say “Greek beet salad with yogurt”.
5 from 5 votes
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Prep Time 30 minutes
Cook Time 0 minutes
Course Appetizer, Salad, Side Dish
Cuisine Greek, Mediterranean
Servings 4
Calories 380 kcal

Ingredients
  

BOILED BEETROOTS

  • 1 pound (500g) medium beetroots (keep the greens)
  • 8 cups (2 liters) water
  • 1 tablespoon vinegar
  • 1 teaspoon kosher salt

ROASTED BEETROOTS

  • 1 pound (500g) medium beetroots (keep the greens)
  • olive oil as needed for drizzling
  • 2-3 cloves garlic, whole
  • ½ cup raw walnuts, chopped
  • Fresh thyme leaves or one teaspoon dried
  • Salt and pepper to taste

FOR THE SALAD

  • 1 cup (250g) Greek yogurt
  • 2 tablespoons vinegar
  • 2 cloves garlic, minced or 2-3 cloves roasted, minced
  • 1 ½-2 teaspoons olive oil
  • ½ cup raw walnuts halves, chopped
  • 1 tablespoon Za'atar (optional)
  • Sea salt and ground black pepper, to taste
  • Walnuts and green onion or mint (optional) for serving

Instructions
 

FOR BOILING THE BEETROOTS

  • Trim the tops off the beets, leaving 2 inches of the stem. Wash them. Keep the greens*
  • In a large pot add water, vinegar, and salt. Add the beets, bring water to a boil, and then reduce to a simmer. Cook beets until fork tender, about 30 minutes. Peel once cooled.

FOR ROASTING THE BEETROOTS

  • Preheat oven to 400°F (200°C). Trim the tops off the beets, leaving ½ inch of the stem. Keep the greens*. Wash them well and scrub the dirt. Dry well.
  • Set the oven rack in the center position. Place them on a piece of foil large enough to make a pouch. Drizzle with enough olive oil to coat the beets. Add the garlic, the walnuts, the thyme and season with salt and pepper. Wrap the beets tightly in the foil pouch and place them on a sheet tray.
  • Roast the beets until fork tender, about 50 to 60 minutes (depending on their size). Allow beets to cool. Peel once cooled.

ASSEMBLE

  • Peel the beetroots and cut them into cubes. Transfer the cubes to a large mixing bowl. Add the minced garlic, vinegar, chopped walnuts, and Greek yogurt to the bowl. Gently fold the ingredients together until evenly combined.
  • Drizzle in the olive oil and sprinkle with za’atar (if using). Stir again to incorporate the flavors. Season the mixture with sea salt and freshly ground black pepper to taste. Stir until all ingredients are well combined and the beets are evenly coated with the dressing.
  • Scatter walnuts, green onion, or mint (optional) on top and serve with whole wheat pita bread or homemade or raw vegetables.

Notes

In a large pot add water, and salt. Add the greens, bring water to a boil, and then reduce to a simmer. Cook them until tender to taste, about 20 minutes. Keep them in the fridge in a food container for 3-4 days.

Nutrition

Calories: 380kcalCarbohydrates: 32gProtein: 13.6gFat: 25gSaturated Fat: 4.2gPolyunsaturated Fat: 12.5gMonounsaturated Fat: 6.8gCholesterol: 11mgSodium: 219mgPotassium: 1.02mgFiber: 8.7gSugar: 20.4gVitamin C: 13mgCalcium: 138mgIron: 2.9mg
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