Beet Yogurt Salad with walnuts
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!
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Servings: 5 People
Calories: 178kcal
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.
Nutrition
Nutrition Facts
Beet Yogurt Salad with walnuts
Amount Per Serving (138 g)
Calories 178
Calories from Fat 129
% Daily Value*
Fat 14.36g22%
Saturated Fat 2.275g14%
Trans Fat 0.005g
Polyunsaturated Fat 3.103g
Monounsaturated Fat 8.485g
Cholesterol 3mg1%
Sodium 199mg9%
Potassium 359mg10%
Carbohydrates 10.69g4%
Fiber 2.8g12%
Sugar 7.44g8%
Protein 2.98g6%
Vitamin A 69IU1%
Vitamin C 7.7mg9%
Calcium 50mg5%
Iron 0.97mg5%
* Percent Daily Values are based on a 2000 calorie diet.