Greek Beet And Yogurt Salad

Sweet beets cooked until tender, then diced, enveloped in a velvety yogurt sauce, and garnished with crunchy, earthy walnuts. This salad can be part of your meze spread or is an excellent accompaniment to main dishes, especially fish. You can prepare it ahead of time and store it in the refrigerator, but take it out about 30 minutes before serving so it won’t be too cold. It’s best to use medium-sized beets, which have a deeper, more concentrated flavor than large ones.

By Shaily Lipa

Original recipe source

Cook time: 90 minutes

Servings: 6

Ingredients

• 4 medium beets
• 1 heaping tablespoon kosher salt
• 1 cup full-fat Greek yogurt
• 0.25 cup extra-virgin olive oil
• 2 teaspoons white wine vinegar
• 2 tablespoons lemon juice
• 2 garlic cloves
• 0 kosher salt
• 0 black pepper
• 0.5 cup raw walnuts

Instructions

1. Place the beets in a medium pot. Add the salt and enough water to cover the beets by 2 inches (5 cm). Bring to a boil over high heat, reduce the heat to low, and simmer uncovered for 50 to 60 minut...
2. Drain the beets and allow them to cool until lukewarm.
3. Use your hands to rub off the skins, and then cut the beets into 1/2-inch (12 mm) cubes. (You may want to wear disposable plastic or latex kitchen gloves to prevent your hands from staining when yo...
4. In a large bowl, whisk together the yogurt, olive oil, vinegar, lemon juice, garlic, salt, and pepper, until the dressing is smooth and velvety. Add the beet cubes and toss. Taste and adjust the se...
5. Sprinkle with the walnuts. Serve immediately at room temperature.