Greek Yogurt Beet Salad Recipe

Hey there, fellow food lover! Ever thought about how to turn those humble beets lurking in your fridge into a vibrant, flavor-packed salad that’s as Instagram-worthy as it is delicious? Dive into this easy Greek beet salad with yogurt and walnuts, and let’s make your taste buds do a happy dance! 🌿❤️

I love creating dishes that are equally healthy and tasty, and my Greek Yogurt Beet Salad fits that bill. The creamy richness of Greek yogurt combined with the earthy sweetness of beets, the touch of lemon and garlic, and the fresh dill or parsley make this dish—if you can even call it that—one satisfying, slump-defying salad.

Definitely a standout in the beet category. And if you want to go even further by adding walnuts and feta, more power to you!

Beets have a starring role in this dish, and I promise they’re not the only ones who shine.

Greek Yogurt Beet Salad Recipe Ingredients

• Beets: Rich in fiber, supports digestion, and adds natural sweetness.
• Greek Yogurt: High in protein, creamy texture, and adds tanginess.
• Extra-Virgin Olive Oil: Heart-healthy fats and enhances flavor.
• Lemon Juice: Provides vitamin C and a refreshing sour note.
• Garlic: Boosts immunity and adds pungent flavor.
• Fresh Dill or Parsley: Brightens the dish and adds herby freshness.

Greek Yogurt Beet Salad Recipe Ingredient Quantities

• 2 medium-sized beets (about 500g), boiled or roasted, peeled and diced
• 1 cup (240g) Greek yogurt
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon lemon juice
• 1 garlic clove, minced
• Salt, to taste
• Freshly ground black pepper, to taste
• 2 tablespoons chopped fresh dill or parsley
• 2 tablespoons roasted walnuts, chopped (optional)
• 1 tablespoon crumbled feta cheese (optional)

How to Make this Greek Yogurt Beet Salad Recipe

1. Either boil or roast the beets. When they are done, let them cool, and then peel and dice them into bite-sized cubes.

2. In a medium-sized bowl, mix together the Greek yogurt, extra-virgin olive oil, and lemon juice, along with the minced garlic. Stir with a whisk or rubber spatula until the mixture is smooth and creamy.

3. Taste and adjust the seasoning in the yogurt base with salt and freshly ground black pepper to achieve a balanced flavor.

4. Carefully combine the diced beets with the yogurt mixture, making sure the dressing coats all the pieces well.

5. Stir in the chopped fresh dill or parsley to the salad, ensuring an even distribution. This not only adds a fresh flavor burst but also makes the salad look more appealing and delicious.

6. When using, add the chopped roasted walnuts to provide a crunchy texture.

7. Place the salad into a serving dish or individual bowls and spread it evenly for a lovely presentation.

8. If using, sprinkle the crumbled feta cheese over the top; it adds a salty, creamy complement to the beets.

9. Add a few extra sprigs of dill or parsley for an eye-catching garnish.

10. Serve the salad right away, or refrigerate it for an hour to further meld the flavors. Enjoy!

Greek Yogurt Beet Salad Recipe Equipment Needed

1. Pot (for boiling beets)
2. Baking sheet (for roasting beets)
3. Knife
4. Cutting board
5. Medium-sized bowl
6. Whisk or rubber spatula
7. Measuring cups and spoons
8. Serving dish or individual bowls
9. Spoon/Fork (for mixing)

FAQ

• Q:Is it possible to use canned beets in place of fresh beets?
  A: Canned beets can also be used. Be sure to drain them thoroughly and then cut them up for your salad.
• Q:Is there a substitute for Greek yogurt?
  A: If you prefer, you can replace Greek yogurt with plain, regular yogurt or a yogurt alternative that is free of dairy.
• Q:How can I roast beets instead of boiling them?
  A: To roast beets, set your oven to 400°F (200°C). Wrap whole beets in foil and place them in the oven. Roast for about 45-60 minutes until tender.
• Q:How long can you keep the salad in the fridge? A: The salad can be kept in an airtight container in the refrigerator for up to 3 days.
• Q:Is it possible to make this salad free of animal products?
  A:
  Yes, and you can do it rather easily.
• Q:What are some good choices to accompany this salad?
  A:
  This salad goes well with grilled fish or meats or as part of a mezze platter.

Greek Yogurt Beet Salad Recipe Substitutions and Variations

Beets: Substitute with boiled or roasted carrots. Their different flavor profile works surprisingly well.
Greek yogurt: For a vegan version, substitute with a yogurt alternative made from plants, such as coconut or almond yogurt.
Olive oil: Substitute with avocado oil for a like healthy fat content.
Feta cheese: For a dairy-free salad, omit this ingredient or replace it with a plant-based cheese alternative.
Cilantro or chives: A new twist on an old stand-by. Use these where you might normally use dill or parsley.

Pro Tips

1. Roasting Beets for Extra Flavor If you have the time, roasting beets instead of boiling them can elevate their natural sweetness and add a depth of flavor to your salad. Wrap them in foil and roast at 400°F (200°C) for about 45-60 minutes until tender.

2. Chill Before Serving For a more refreshing salad, chill it in the refrigerator for at least an hour before serving. This step allows the flavors to meld together and enhances the texture of the yogurt dressing.

3. Flavor Boost with Citrus Zest For an extra zing, add a teaspoon of lemon or orange zest to the yogurt mixture. This will enhance the citrus tones and brighten the overall taste of the salad.

4. Customize Texture If you prefer a smoother texture, blend half of the beets with the yogurt mixture before adding the diced beets. This will create a creamy, velvety consistency combined with the chunkier pieces.

5. Spice It Up For a subtle kick, consider adding a pinch of cayenne pepper or smoked paprika to the yogurt dressing. This will give the salad a hint of warmth and complexity that complements the earthy beets.