Beet Yogurt Salad with walnuts

A bowl of Beet Salad with yogurt dressing and topped 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!

Course Salad

Cuisine Greek

Keyword Beet Yogurt Salad with walnuts

Prep Time 15

Cook Time 1

Total Time 1 15

Servings People

Calories 178kcal

Author Cinde Little

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