• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Start Here
  • About
  • Contact
  • Podcasts
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
Everyday Gluten Free Gourmet
  • Recipes
  • Cooking Classes
    • Gift Certificates
    • Testimonials
  • Videos
  • Lifestyle
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Start Here
  • Recipes
  • About
  • Contact
  • Podcasts
  • Videos
  • Lifestyle
  • Cooking Classes
    • Gift Certificates
    • Testimonials
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    • Cinde wearing a white Everyday Gluten Free Gourmet apron; standing at the counter chopping tomatoes, peppers and cucumber.
      How To Cook A Meal For A Celiac
    • Food Allergy Survival Kits made with an eraser, a penny, a marble, a elastic, a paper clip and a small heart to match the saying on the printed card inside.
      Food Allergy Club at School
    • Someone holding a full sheet of pasta in front of the hand-cranked pasta machine.
      Homemade Gluten Free Pasta Dough
    • Gluten Free Chicken Pesto Pasta in a blue bowl
      Chicken Pesto Pasta
    • A card listing many edible flowers you can grow surrounded by fresh edible flowers from my garden.
      How to Use Edible Flowers in the Kitchen
    • If you went to the trouble of cutting brownies with perfect edges you get to eat all the leftover edge pieces. I say it's worth it every time!
      Chocolate Cheesecake Brownies
    • Gluten free recipes for Cinco De Mayo
      Cinco De Mayo Recipe Ideas
    • A metal rack with cheese buns and someone pulling one apart showing how stretchy they are.
      Brazilian Cheese Bread (Pão de Queijo)
    • A bottle of Balsamic Glaze vs Balsamic Vinegar surrounded by fresh tomatoes, basil, bocconcini and olive oil.
      Balsamic Glaze vs Balsamic Vinegar
    • Grilled Salmon with West Coast Dill Barbecue Sauce on top of cooked asparagus with a purple pansy garnish.
      Grilled Salmon with West Coast Dill Barbecue Sauce
    • Asparagus with Black Bean Butter Sauce
      Asparagus with Black Bean Butter Sauce
    • Dinner Club Thai Menu
      Dinner Club: A Thai Menu
    Home » Recipes » Salads

    Beet Yogurt Salad with Walnuts

    Published: Oct 19, 2018 · Modified: Jul 17, 2023 by Cinde LittleThis post may contain affiliate linksLeave a Comment

    Jump to Recipe Print Recipe

    The snow finally melted in my back yard and I was able to dig up the last of my carrots and beets. That is what brought me to thinking about beets and beet recipes, and finally to this Greek recipe for Beet Yogurt Salad with Walnuts.

    Contents show
    1 Beets, An Under Appreciated Vegetable
    2 A Seasonal Strategy - Beet Season
    3 Beet Yogurt Salad with Walnuts For Dinner
    4 Get The Tools
    5 Dinner Club Menu - Greek Night
    6 A Travel Tale - Mykonos
    7 Beet Yogurt Salad with walnuts
    7.1 Ingredients
    7.1.1 BEETS
    7.1.2 YOGURT DRESSING
    7.2 Instructions

    I've been thinking about Greece lately after I wrote a guest post for my friend over at Travel Tales of Life. That post was about a long ago vacation to Europe and got me thinking about some of my favourite Greek recipes that I haven't made for awhile. This is one of them.

    This post contains affiliate links. When you purchase using these links your cost is the same, but I receive a few cents for every dollar spent. I appreciate your support for this website.

    Beets, An Under Appreciated Vegetable

    Beets are often thought of as an under appreciated vegetable. That may be true but if you have ever cooked them you also think about the red stain on your hands, your cutting board and the counter. Beets are not as easy to peel as carrots so under appreciated or not, beets are a little bit of work.

    But don’t ignore beets and be sure to eat the beet greens too. Simply boil or steam them just like you would cook spinach or chard. In my family we always sprinkle them with vinegar.

    Beets can be roasted, pickled or made into soup. They can also be cooked then grated or cut up and added to salad like I did here. They are a root vegetable so are freshest in the fall when they just came out of the ground. Unlike other vegetables that you add to boiling water, root vegetables should always go into a pot of cold water and then be brought to a boil. I’m sure no one has ever died from adding them to boiling water, that’s just a little kitchen hack, apparently the correct way to cook them.

    A Seasonal Strategy - Beet Season

    I only have a handful of beet recipes that I make year after year. I don’t make them all every year and have not made this Beet Yogurt Salad with Walnuts for a few years. The seasons go by pretty fast so these few recipes are enough to keep me appreciating beets and cooking them year after year.

    Every fall when I think of beets these are my default beet recipes:

    • Roasted Root Vegetables
    • Beet Borscht
    • steamed beets and beet greens with vinegar
    • Harvest Jewelled Salad
    • Salad with Beets, Goat Cheese and Pine Nuts
    Salad with Beets, Goat Cheese and Pine Nuts
    Salad with Beets, Goat Cheese and Pine Nuts -photo credit Jim Little

    Beet Yogurt Salad with Walnuts For Dinner

    But what’s for dinner? I too need to turn this Beet Yogurt Salad with Walnuts into a meal so the default dishes I think of making with this Greek recipe are:

    • Everyday Breaded Pork Chops or chicken
    • Super easy Grilled Pork Souvlaki (cooked under the broiler in winter)
    • Roasted Lemon Chicken, a simple dish that I can make with lemon juice out of a bottle. I like to eat real food as often as possible but I don’t always have fresh lemons so the bottle works for me.
    • Layered Moussaka, a favourite dish that I will definitely make once this fall or winter

    Get The Tools

    To cook you need some kitchen tools. For this recipe I used a mandoline. This is a slicer that can make cutting a breeze but also scares people because the blades are dangerously sharp. You can always use a knife to cut anything and the more you use it the better you get. I like my mandoline for cutting potatoes for french fries, this gorgeous dish of Scalloped White and Sweet Potatoes, Pan Fried Potato Latkes and anything when I want that nice julienned look.

    So what do you make with beets? Whether you grow them, find them at the farmers market or buy them at the grocery store, work them into some of your meals. Root vegetables keep well so you can use them all fall and into the winter. Before you know it the next season is here then beets will fall off my list for awhile but I'll use them again next fall.

    Let me know in the comments below if you have a favourite beet recipe. Or, did you try cooking beets for the first time.


    __________________________________________________________________________________________

    New here? Join our community and get your FREE resource, the tips I wish I knew when I started cooking gluten free.

    Yes, I need 29 Tips For Cooking with Gluten Free Flour.

    Still haven't mastered gluten free cooking? Check out our online Cooking Classes.

    Dinner Club Menu - Greek Night

    Dinner Club - A menu for Greek Night
    Dinner Club Menu - Greek Night

    A Travel Tale - Mykonos

    From time to time I write a guest post for my friend Sue over at Travel Tales of Life. Here is a link to my story about our trip to Mykonos including the nude beach story; Greek Souvlaki - An Authentic Greek Food Recipe.

    A bowl of Beet Yogurt Salad with Walnuts

    Beet Yogurt Salad with walnuts

    Cinde Little
    This Beet Yogurt Salad with walnuts is a once a year salad that I make when I dig beets out of my garden. Beets are an under appreciated vegetable so when you're inspired to try something different, try this recipe!
    Print Recipe Pin Recipe
    Course Salad
    Cuisine Greek

    Ingredients
      

    BEETS

    • 1 lb beets, scrubbed and ends trimmed
    • 2 tablespoon red wine vinegar

    YOGURT DRESSING

    • ½ cup plain yogurt (I use 6% Greek yogurt)
    • ¼ cup extra virgin olive oil
    • 1 garlic clove, finely minced
    • ¼ teaspoon salt
    • ⅛ teaspoon pepper
    • ¼ cup chopped walnuts, toasted
    • GARNISH – additional chopped or whole walnuts

    Instructions
     

    • Place beets in large pot and cover with water. Bring to a boil and cook, covered for 40-50 minutes until a knife inserted in the center of the largest beet is soft.
    • Drain and run cold water over the beets until they are cool enough to handle.
    • Peel and cut into medium julienne using a mandolin or food processor.
    • Transfer to a bowl and sprinkle with vinegar. Set aside.
    • In small bowl mix yogurt, oil, garlic, salt and pepper.
    • Pour mixture over beets, add walnuts and stir until combined. Taste and adjust seasoning.
    • Cover and refrigerate for 30 minutes or until ready to serve.
    • Sprinkle with chopped or whole walnuts and serve.
    Keyword Beet Yogurt Salad with walnuts
    Tried this recipe?Let us know how it was!

    More Salads

    • Olive oil being poured into a Mason jar with a hand blender in it, surrounded by lettuce, garlic and a whisk.
      Homemade Salad Dressing (Basic Vinaigrette)
    • A close up of Spicy Sesame Noodle Salad with green beans and a sprinkling of fresh chives and purple chive blossoms.
      Spicy Sesame Noodle Salad
    • A small dish with Southwestern Quinoa Salad spilling out of it and a bunch of cilantro beside it.
      Southwestern Quinoa Salad
    • A platter of gluten free Grapefruit and Avocado Salad with Tomato Cumin Dressing on a bed of arugula with red onion slivers.
      Grapefruit Avocado Salad with Tomato Cumin Dressing
    • Facebook
    • Twitter
    • Email

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Cinde Little, Everyday Gluten Free Gourmet

    Welcome! I’m Cinde, a foodie who loves teaching people to cook and have fun in the kitchen. I know you can learn to make the foods you miss and create a gluten free lifestyle you love.

    More about me →

    You might also like

    • A boule of Gluten Free Crusty Bread right from the oven.
      Homemade Crusty Bread
    • A stack of Chocolate Chip Cookies with teff flour.
      Chocolate Chip Cookies with Teff
    • Four bowls of gluten free flour for my EGFG flour blend; millet, sorghum, sweet rice flour and potato starch.
      EGFG Gluten Free Flour Blend
    • Three gluten free Banana Muffins resting on a turquoise tea towel waiting to be eaten warm.
      Banana Muffins

    Footer

    ↑ back to top

    About

    • About Cinde
    • New to Gluten Free?
    • Contact

    Newsletter

    • Sign up here for updates and free resources

    Cooking Classes

    • Class Calendar
    • Gift Certificates

    As an Amazon Associate I earn from qualifying purchases.

    Disclaimer · Privacy Policy · Disclosure Policy

    Copyright © 2023 Everyday Gluten Free Gourmet