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Easy beet salad with greek yogurt

Easy Beet Salad with Greek Yogurt

Sylia
Sweet tender beetroot, tangy Greek yogurt, roasted walnuts, and garlic. This salad comes together faster than you can say “Easy beet salad with Greek yogurt”.
5 from 5 votes
Prep Time 30 mins
Cook Time 1 min
Course Appetizer, Salad, Side Dish
Cuisine Greek, Mediterranean

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 scallions 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 1/2 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 the size of the beets). Allow beets to cool. Peel once cooled.

ASSEMBLE

  • Cut the peeled beetroots into cubes and transfer to a food processor. Add the garlic, walnuts, yogurt, and pulse until blended. Add the olive oil, za’atar, and puree. Season with salt and freshly ground pepper.
  • Scrape into a bowl. Scatter walnuts and scallions 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.
Keyword Easy Beet Salad