Best 3 Mediterranean Beet And Yogurt Salad Recipes
Journey to the heart of the Mediterranean with our delightful Beet and Yogurt Salad! This vibrant salad, a symphony of flavors and colors, is a culinary ode to the bounty of the region. The earthy sweetness of roasted beets blends harmoniously with the tangy coolness of Greek yogurt, creating a symphony of textures and flavors. Accented with fresh herbs, zesty lemon, and a hint of garlic, this salad is a refreshing and nutritious addition to any table. Discover this gem among other delectable recipes waiting to be explored in our article. Embark on a culinary adventure and savor the essence of the Mediterranean with every bite!
Check out the recipes below so you can choose the best recipe for yourself!
GREEK BEET & YOGURT SALAD: PANTZAROSALATA
Pantzarosalata is the Greek word for Beet Salad. Cook the vibrant beets and then toss them in a flavorful vinaigrette. Serve this cold salad topped with a Greek yogurt dressing and crunchy walnuts for a healthy side.
Provided by Dimitra Khan
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 °F 220 °C.
- Individually wrap each beet with aluminum foil and place on a baking tray.
- Roast the beets until tender. About 45 - 1 hour depending on their size. Check with a knife by cutting through the center of the beet. They should be firm, not mushy.
- Remove from oven and allow to cool for 10 minutes.
- Peel the beets while they are still warm and slice them into rounds or dice them. Transfer them into a large bowl.
- Combine all of the vinaigrette ingredients in a bowl and whisk together. Pour over the beets and carefully toss them. Season with salt and pepper. Chill in the refrigerator for 1 hour. This salad tastes best cold.
- Combine the yogurt dressing ingredients in a bowl and whisk together.
- Drizzle the yogurt on top of the beets and garnish with the walnuts.
- Note: The walnuts can be toasted in the oven at 350 degrees for 8 minutes or over medium heat in a pan.
BEETS WITH DILL, LIME, AND YOGURT
In this colorful dish, sweet beets are zipped up with lime, yogurt, and garlic. If you only have Greek yogurt on hand, thin it down with a little water or milk; you're looking for a sauce that's thin enough to drizzle. You can use any kind of beets here. Red and candy cane beets are sweeter than yellow beets, but all work wonderfully well. Or use a combination for the most stunning presentation imaginable.
Provided by Melissa Clark
Categories Instant Pot Pressure Cooker Salad Side Beet Yogurt Lime Healthy Wheat/Gluten-Free Vegetarian
Yield 4 servings
Number Of Ingredients 9
Steps:
- Remove any greens and scrub the beets under warm water.
- Pour 1 1/2 cups of water into the pressure cooker pot. Insert the steamer basket and put the 6 beets in the basket. Cook on high pressure for 30 minutes. Release the pressure manually. Test the beets by piercing them with a fork; they should be tender. If not, cook on high pressure again for another 5 to 10 minutes.
- Meanwhile, grate the zest off the lime and reserve it; then cut the lime into wedges.
- When the beets are tender, transfer them to a large bowl and let them cool until you're comfortable handling them. Working quickly, skin the beets while they are still warm (they are harder to peel after they've entirely cooled down). You can use a paring knife to skin them, or rub the skins off with a paper towel.
- Cut the peeled beets into slices or wedges, and arrange them on a platter. Drizzle with olive oil, and then squeeze some of the fresh lime juice over them.
- In a small bowl, whisk together the yogurt, garlic, and reserved lime zest. Drizzle the dressing over the beets and top with the dill, flaky sea salt, and lots of black pepper.
SALAD WITH BEETS AND YOGURT DRESSING
Greek yogurt is thicker, creamier, and higher in protein than regular yogurt, so it makes a deliciously creamy dressing with a tang that pairs nicely with beets.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 55m
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees. Place beets in a 12-inch square piece of foil. Drizzle with 1 tablespoon oil and season with salt and pepper; fold foil into a packet. Roast until beets are easily pierced with a paring knife, 30 to 45 minutes. When cool enough to handle, peel beets and cut into wedges.
- Whisk together yogurt, vinegar, and 2 tablespoons oil; season dressing with salt and pepper. Thin as desired with 1 to 2 tablespoons water. Divide lettuce among plates and top with beets, tarragon, pistachios, and dressing. Serve immediately.
Nutrition Facts : Calories 236 g, Fat 19 g, Fiber 3 g, Protein 8 g
Tips for Making the Best Mediterranean Beet and Yogurt Salad:
- Choose the right beets: Look for beets that are small and firm, 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 flavor. To roast the beets, preheat your oven to 400°F (200°C) and toss the beets with olive oil, salt, and pepper. Roast for 45-60 minutes, or until the beets are tender when pierced with a fork.
- Use a good-quality yogurt: The yogurt is a key component of this salad, so it's important to use a good-quality yogurt. Look for a yogurt that is thick and creamy, with a slightly tangy flavor.
- Add fresh herbs: Fresh herbs add a lot of flavor and brightness to this salad. Try using a combination of parsley, mint, and dill.
- Don't overdress the salad: A little bit of dressing goes a long way in this salad. Start with a small amount of dressing and add more to taste.
Conclusion:
This Mediterranean beet and yogurt salad is a delicious and healthy side dish or light lunch. It's easy to make and packed with flavor. The roasted beets are sweet and tender, the yogurt is tangy and creamy, and the fresh herbs add a refreshing brightness. This salad is sure to be a hit at your next gathering.
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