Greek Beetroot Salad
Recipe type: Side Dish
Cuisine: Greek
Serves: 4

  • 4-5 medium red beets, unpeeled with 1″ of stem remaining
  • 2 cloves of garlic, minced or pressed
  • ½ c. plain yogurt
  • ¼ c. walnuts, coarsely chopped & toasted
  • 3 Tbsp. sunflower oil
  • 2 Tbsp. white wine or apple cider vinegar
  • salt & pepper to taste

  1. Boil beets, cool in cold water, and cut them in half-moon slices about ½ inch thick.
  2. Toast the walnuts in small frying pan (without oil) until fragrant.
  3. Mix yogurt, sunflower oil, vinegar, salt & pepper and pour over beets.
  4. Top with walnuts and stir gently.
  5. Cool in refrigerator for at least an hour before serving.