Greek beetroot and yoghurt salad

Greek beetroot and yoghurt salad


14 people made this

About this recipe: This salad is one of my favorites, a change from eating plain boiled beetroot, seasoned with salt, vinegar and olive oil, the way we usually eat it in Greece. It can serve nicely in a buffet dinner or on your everyday dinner table. Seasoning and quantities depend on individual tastes. It usually serves as a side dish, accompanying grilled meats or fish.

Maroula Attica, Greece

Serves: 8 

  • 500g beetroots
  • 250g Greek yoghurt
  • 2 tablespoons red wine vinegar
  • 2 cloves garlic, crushed
  • salt and pepper
  • 2 teaspoons virgin olive oil
  • 1 heaped tablespoon coarsely chopped walnuts
  • half walnuts for garnishing

Prep:5min  ›  Cook:30min  ›  Extra time:1hr chilling  ›  Ready in:1hr35min 

  1. Scrub and wash beetroots thouroughly under running water.
  2. Put into pan with enough water to cover them and boil in medium heat for 30 minutes or until they are tender.
  3. Rinse under cold water, peel (now the skin comes out easily with just a little squeeze of your fingers). Cut into slices, cubes, whatever you like.
  4. Prepare yoghurt: in a bowl blend yoghurt, vinegar, garlic, salt and pepper and half the olive oil. Add the beetroots and the chopped walnuts in the yoghurt mix, reserving a few pieces of beetroot for garnishing.
  5. Place salad in bowl. Decorate it with pieces of beetroot and walnut halves and drizzle with the rest of the virgin olive oil.


You can omit the yoghurt and walnuts and serve beetroots with salt, vinegar, olive oil and finely chopped garlic.

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