Best 3 Beet And Yogurt Salad Recipes

In the realm of vibrant and refreshing salads, the Beet and Yogurt Salad stands out as a culinary masterpiece. This delightful dish combines the earthy sweetness of roasted beets with the tangy creaminess of yogurt, creating a symphony of flavors that dances on the palate. With its vibrant colors and textures, this salad is a feast for the eyes as well as the taste buds.

The recipe offers two variations to cater to different preferences: a classic Beet and Yogurt Salad and a Beet, Carrot, and Yogurt Salad. Both versions are incredibly versatile and can be enjoyed as a light lunch, a refreshing side dish, or even as a healthy snack. The classic Beet and Yogurt Salad features tender roasted beets tossed in a luscious yogurt dressing, while the Beet, Carrot, and Yogurt Salad adds a delightful crunch with the addition of crisp carrots.

This recipe is not only a culinary delight but also a nutritional powerhouse. Beets are packed with essential vitamins, minerals, and antioxidants, while yogurt provides a rich source of protein, calcium, and probiotics. The combination of these ingredients makes this salad a wholesome and satisfying meal that nourishes the body and soul.

With its vibrant colors, delightful flavors, and nutritional value, the Beet and Yogurt Salad is a must-try for anyone seeking a healthy and delicious addition to their culinary repertoire.

Check out the recipes below so you can choose the best recipe for yourself!

MEDITERRANEAN BEET AND YOGURT SALAD

Mediterranean Beet and Yogurt Salad image

Different versions of this salad are popular from Turkey to North Africa. Red beets are used throughout the Mediterranean, but you could make this pungent salad with any type. If you mix the yogurt into the beets, your salad will be pink. I prefer to spoon it over the top.

Provided by Martha Rose Shulman

Time 3h10m

Yield Serves 4

Number Of Ingredients 8

Ingredients

4 medium size beets, roasted
1 1/2 tablespoons sherry vinegar, white wine vinegar, or cider vinegar
1 teaspoon sugar
2 tablespoons extra virgin olive oil
Salt and freshly ground pepper to taste
1 to 2 garlic cloves (to taste)
1/2 cup thick Greek style yogurt or drained yogurt
2 tablespoons minced dill

Steps:

Roast the beets, peel and cut in wedges or slice into half-moons. Stir together the vinegar, sugar, olive oil, and salt and pepper to taste. Toss with the warm beets and allow to marinate for 2 to 3 hours at room temperature or in the refrigerator.
Place the garlic in a mortar and pestle, add 1/8 teaspoon salt, and mash to a paste. Stir into the yogurt. Stir in half the dill. Add salt and pepper to taste. Drain the beets and stir some of the marinade into the yogurt (to taste). Toss with the beets, or arrange the beets on a platter and drizzle the yogurt over the top. Sprinkle on the remaining dill, and serve.

Nutrition Facts : @context http, Calories 138, UnsaturatedFat 6 grams, Carbohydrate 12 grams, Fat 9 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 313 milligrams, Sugar 8 grams

GOLDEN BEET AND BEET-GREENS SALAD WITH YOGURT, MINT AND DILL

Golden Beet and Beet-Greens Salad with Yogurt, Mint and Dill image

Provided by David Tanis

Categories salads and dressings, side dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 19

Ingredients

2 pounds medium golden beets in skin, well washed (or red or other beets)
12 to 16 ounces beet greens (or chard or other greens)
1 teaspoon coriander seeds
1 teaspoon cumin seeds
1/3 cup red onion or shallot, finely diced
2 garlic cloves, finely grated
3 tablespoons red wine vinegar
Salt and pepper
1 teaspoon toasted cumin-coriander mixture
Pinch cayenne
4 tablespoons extra virgin olive oil
1 cup full-fat plain yogurt
1 garlic clove, finely grated
Salt and pepper to taste
Pinch cayenne
1 teaspoon toasted cumin-coriander mixture
2 tablespoons fresh mint, finely chopped
1 tablespoon extra virgin olive oil
3 tablespoons freshly snipped dill for garnish

Steps:

Roast the beets: Put them in a baking dish in one layer (if some beets are larger, halve them so they will cook evenly). Add about 2 inches water to the pan and cover tightly with foil. Bake at 375 degrees for at least an hour, or up to one and a half hours, until fork tender. Remove the foil, pour off the liquid and let cool for a few minutes, then peel while still slightly warm. Cut into wedges and set aside.
Cut beet greens into 1-inch ribbons, then wash well 3 times in abundant cold water to remove any sand or grit. Bring a large pot salted water to boil. Add the greens and cook briefly till wilted, about 2 minutes. Drain, cool under running water, then squeeze out excess water.
In a dry pan over medium heat, toast the coriander and cumin seeds until fragrant and just lightly browned, about 2 minutes. Grind to a coarse powder in a mortar or spice mill.
Make the vinaigrette: Put the onion, garlic and vinegar in a small bowl and leave for 5 minutes or so, then whisk in the remaining ingredients.
Make the yogurt sauce: Put the yogurt in small bowl. Add the garlic, salt and pepper, cayenne, cumin-coriander mixture, mint and olive oil.
Season the beet wedges lightly with salt and dress with half the vinaigrette. In a separate bowl, lightly salt the greens and dress with remaining vinaigrette. Arrange dressed beets and greens on a platter and top with a little smear of the yogurt sauce. Sprinkle with dill, and pass the rest of the yogurt sauce at the table.

Nutrition Facts : @context http, Calories 222, UnsaturatedFat 10 grams, Carbohydrate 23 grams, Fat 13 grams, Fiber 8 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 680 milligrams, Sugar 13 grams

BEET AND YOGURT SALAD

Beet and Yogurt Salad image

This dish consists of sliced beets mixed with yogurt and seasoned with Indian spices. It can be used as a side dish with Indian foods or eaten as is.

Provided by PB

Categories Salad Vegetable Salad Recipes

Time 15m

Yield 2

Number Of Ingredients 7

Ingredients

1 tablespoon canola oil
⅛ teaspoon black mustard seed
⅛ teaspoon cumin seeds
2 cups plain yogurt
1 (15 ounce) can sliced beets, drained
salt
2 tablespoons chopped fresh cilantro

Steps:

Heat oil in a skillet over medium heat, and add mustard seeds. When the mustard seeds begin to pop, add the cumin seeds. Stir for about 10 seconds, and remove from heat.
In a large bowl, gently stir yogurt with beets. Stir in mustard and cumin seeds, and season with salt to taste. Garnish with chopped cilantro.

Nutrition Facts : Calories 284 calories, Carbohydrate 32.8 g, Cholesterol 14.7 mg, Fat 11.2 g, Fiber 3.9 g, Protein 14.9 g, SaturatedFat 3 g, Sodium 585.6 mg, Sugar 28.8 g

Tips:

Choose the best beets: Look for beets that are firm and smooth, with no blemishes or bruises. Smaller beets tend to be sweeter and more tender than larger ones.
Roast the beets properly: Roasting the beets brings out their natural sweetness and intensifies their flavor. To roast the beets, preheat your oven to 400°F (200°C). Toss the beets with olive oil, salt, and pepper, and place them on a baking sheet. Roast for 45 minutes to 1 hour, or until the beets are tender when pierced with a fork.
Use a variety of yogurt: You can use any type of yogurt you like in this salad, but Greek yogurt or strained yogurt will give it a thicker, creamier texture. If you're using a thinner yogurt, you may need to drain it before using it.
Add your favorite toppings: This salad is a great way to use up leftover roasted vegetables, nuts, and seeds. Some popular additions include roasted sweet potatoes, chickpeas, walnuts, and pepitas.

Conclusion:

Beet and yogurt salad is a delicious and healthy dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. With its vibrant colors and refreshing flavors, this salad is sure to be a hit at your next gathering.