Meet our beet salad with yogurt dressing – a zesty, all-natural delight! Refreshing and easy, it is the perfect go-to salad if you are craving a healthy bite.
Photos: Nikos Chrisikakis
Beet salad with yogurt dressing: Light and delicious!
Print RecipeIngredients
- 5 beats with their leaf stalks
- 2 spring onions
- 3 cloves of garlic
- A little fresh dill
- Juice from half a lemon
- 0.4 oz (10 gr) extra virgin olive oil
- Half a teaspoon of coarse-grained salt
- 0.1 oz (2-3 gr) pepper
- 3.5 oz (100 gr) drained yogurt (you can add more to taste)
Instructions
- Cut the beet off from the leaf stalks at the root base
- Separate stems and leaves
- Put the beets in boiling water and cook for about 1 hour
- 10 minutes before the end of cooking, add the stems to the pot and after another 5 minutes, add the leaves.
- Pour off the water
- While the beets are still warm, remove the skins with a knife.
- Cut the beets into slices or cubes
- Finely chop the onion, dill and garlic
- In a salad bowl, add the beets, onion, dill, garlic and season with salt and pepper.
- For the dip, mix the olive oil, lemon juice and yogurt.
Tip: If you don’t like the yogurt dip, we recommend serving the salad with a sauce of olive oil and vinegar.
