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Beet & Yogurt Salad


Beet & Yogurt Salad

Beet & Yogurt Salad

Photo © Molly Watson
Grated roasted beets tossed in a garlicky yogurt dressing create a shocking pink color and out-of-this-world flavor. Use this dish as a dip with toasted pita or crackers, or serve as a side salad with Mediterranean dishes. Seriously, don't let the color put you off, this simple salad is amazingly sweet and garlicky at the same time.

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes


  • 4 medium beets
  • 1 tsp. olive oil
  • 1 clove garlic
  • 1/2 tsp. salt, plus more to taste
  • 1 Tbsp. lemon juice
  • 2 cups Greek-style, sheep-milk, or other thick yogurt
  • Freshly ground black pepper, to taste (optional)
  • Dill (optional)


  1. Preheat oven to 375°F. Trim beets and place on a large piece of aluminum foil. Toss with oil, cover with foil and seal into a packet. Put packet on a baking sheet and cook until beets are tender when pierced with a fork, about 30 minutes (larger or older beets will take significantly longer, up to 1 hour). Let the beets sit until cool enough to handle but still warm, about 20 minutes. (See How to Roast Beets for more details.)
  2. Meanwhile, mince the garlic. In a medium bowl, mush the garlic with the salt. Stir in the lemon juice. Add the yogurt and stir to combine thoroughly.
  3. Peel the beets (the skins should slip off easily) and shred them on the large wholes of a grater (or in a food processor with a grating disc attached). Stir the grated beets into the yogurt mixture. Season with the pepper and additional salt, if you like. Add the chopped dill, if you're using it, and/or serve topped with dill sprigs. Serve at room temperature.

Store, covered and chilled, up to 1 day.

Makes 2 1/2 cups Beet & Yogurt Salad.

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