Beet Salad with Garlic Yogurt
A vivid beet salad with strained yogurt, walnuts, and olive oil.
By Moow Editorial ·
- Sautéing the beets concentrates their sweetness and keeps the yogurt dressing from becoming watery.
At a glance
Read through the method once, then prep the ingredients in the order listed.
- Yield: Serves 8
- Prep time: 5 minutes
- Cook time: 10 minutes
For the most consistent result, use the listed weights when available; household measures are rounded.
Estimated nutrition per serving
Serving basis: One serving from the final reviewed yield of Serves 8.
- Calories: 190 kcal
- Protein: 8 g
- Carbohydrates: 8 g
- Fat: 15 g
- Sodium: 56 mg
Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.
Salad
Have these measured and ready before you begin.
- 3 medium beets, peeled and grated
- 500 g strained yogurt (17.6 oz; Greek yogurt is a good substitute)
- 2 tablespoons olive oil
- about 3/4 cup plus 1 tablespoon (200 ml by volume) walnut halves or pieces
Directions
1. Peel and grate the beets, or shred them in a food processor.
2. Cook the beets in a nonstick skillet with a small splash of water, stirring until tender.
3. Let the beets cool until no longer hot.
4. Combine the yogurt, olive oil, walnuts, and cooked beets and serve.
Sources
Contains milk and walnuts. Cool the cooked beets before adding yogurt, and refrigerate the salad promptly.