How To Make Greek Beet Salad With The Best Yogurt Dressing

feta cheese

🥗Healthier: tofu

💰Cheaper: ricotta

Tofu provides a similar texture while being lower in calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers a healthy fat alternative.

red wine vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar adds a tangy flavor with potential health benefits.

fresh parsley

🥗Healthier: fresh cilantro

💰Cheaper: dried parsley

Cilantro provides a unique flavor profile and is often less expensive.

Peel and dice 1 pound (456 g) of beets into bite-sized cubes, wearing gloves to avoid staining your fingers.

In a bowl, combine 250 g of sheep yogurt, 2 tablespoons of red wine vinegar, 1 tablespoon of lemon juice, 1/4 cup of extra virgin olive oil, 1 tablespoon of honey, and 1 to 2 cloves of finely chopped garlic.

Whisk the dressing ingredients together until well combined.

Season the dressing with salt and black pepper to taste.

If the yogurt dressing is too thick, thin it out with a little water or milk until the desired consistency is reached.

In a large bowl, combine the diced beets with the yogurt dressing.

Gently toss the beets until they are evenly coated with the dressing, wearing gloves to avoid staining your hands.

Sprinkle 100 g (or 3/4 cup) of coarsely chopped walnuts or pistachios over the salad for added crunch and flavor.

Serve the beet salad immediately or refrigerate for a short time to let the flavors come together.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens