This might be my favorite beet salad — and after one bite, I’m betting it’ll be yours too. The combination of sweet, tender beets paired with cool, creamy Greek yogurt and a generous mix of fresh herbs makes for a restaurant-worthy side dish you’ll crave on repeat.
It’s completely make-ahead friendly, making it ideal for meal prep or effortless entertaining. Serve alongside Za’atar roasted chicken (or even a store-bought rotisserie!) or simple oven-roasted salmon — anything that lets the delicate flavor of the beets shine. You can toss in greens like baby arugula or spinach for extra color and bite, but honestly, the beets are the real stars here.
If you’re as beet-obsessed as I am, try my golden beet salad with horseradish, beet salad with goat cheese and pine nuts, or this beet and cured salmon (a brunch show-stopper!) for your next veggie fix.
Use Any Variety of Beets You Like
Honestly, I like to use a mix. Red beets and golden beets are the most widely available in stores, but if you can find chioggia beets (aka ‘watermelon beets’), they are so beautiful!
How To Cook Beets For Salad
There’s no one right way to cook beets. You could easily steam or roast them (like in my golden beet salad with horseradish), but when I worked at Perry Street in NYC, we always boiled them. And by ‘we’ I mean me — I was in charge of making the beet salad on the menu and I made hundreds of them each week.
Boiling is by far the easiest method. Bring a large pot of water to a rapid boil, then lower whole, unpeeled beets into the water. Bring it back up to a boil, reduce the temperature to medium, then cook until tender, about 1 hour.
Usually I’ll just walk away and go do something else, as there’s very little danger in overcooking them. They’re ready when they pierce easily with a paring knife.
The Easiest Method For Peeling Beets
Chef-Tested Tip 👩🏻🍳
Peeling beets after they’re cooked is both easier and creates less of a mess. Once cool enough to handle (but still warm!), use paper towels or a kitchen towel to gently rub the skin off. Kitchen gloves optional!
Helpful Advice
- Cut the beets into similarly sized bite-size pieces. The shape and size doesn’t matter, just that they’re uniform.
- Don’t skip the Greek yogurt dressing! The fresh herbs, garlic, and lemon add a bright, vibrant flavor.
- Use flaky sea salt! Gotta finish with a flaky salt.
Make Extra Beets, Then Freeze For Later
If you want to freeze boiled or roasted beets, simply peel, slice or cut, then allow to cool completely. They keep best in a vacuum sealed bag. Do not freeze the creamy yogurt dressing or any other toppings, simply freeze the beets. They’ll keep for 6 months, if not longer.
This one literally always hits the spot and feels fancy for next-to-no effort. If you end up making this beet salad with Greek yogurt, please let us know by leaving a review and ⭐️⭐️⭐️⭐️⭐️ rating below!
And make sure to sign up for our newsletter and follow along on Instagram, TikTok, YouTube, Pinterest, and Facebook for more Well Seasoned recipes! Don’t forget to tag us on social channels when you make a recipe at #wellseasonedstudio and upload your photos below! We love seeing what you’re up to in the kitchen!
Tell Us What You Think!
If you make this recipe, don’t forget to leave a review and rating—we value your feedback and it helps us keep creating (and sharing!) free recipes. Your support means the world!
Rate this Recipe
Tender Beet Salad with Greek Yogurt Dressing
Equipment
Ingredients
- 1 lb beets any variety, but we like a mix of red and golden beets
- 1 Tbsp aged balsamic vinegar
- 1 Tbsp extra virgin olive oil
- 2 Tbsp pistachios roughly chopped
- Flaky sea salt for serving
- Freshly ground black pepper for serving
- 1 Tbsp chives thinly sliced, or fresh tarragon, finely chopped, for serving
- 1 ½-2 cups Greek yogurt dressing
Instructions
- Cook the beets. Bring a large pot of water to a boil. Carefully lower the beets into the water, then return to a boil. Reduce the heat to medium, then cook until knife tender, about 1 hour. Drain and allow the beets to cool slightly.
- Peel the beets. Once cool enough to handle, use paper towels or a kitchen towel to gently rub the skin off of each beet. It can be helpful to wear kitchen gloves so as not to stain your hands.
- Cut the beets. Use a paring knife to cut the beets in half or in quarters, so that they’re bite-size.
- Assemble, then serve. Spread the Greek yogurt dressing into a thin layer on a large platter or plate. Place the quartered or halved beets on top, then drizzle with 1 Tbsp balsamic vinegar and 1 Tbsp extra virgin olive oil. Sprinkle with 2 Tbsp chopped pistachios, 1 tsp flaky sea salt, and ¼ tsp freshly cracked black pepper. Garnish with 1 Tbsp chives or tarragon, then serve immediately or at room temperature.
Notes
- Cooked beets will keep for up to 5 days in a fridge.
- Freeze: To freeze cooked beets, peel and cut however you like, then cool completely. Transfer to a vacuum seal bag, seal, then store for up to 6 months. Do not freeze beets with Greek yogurt dressing, oil, vinegar, or nuts. Thaw overnight before serving cold, reheated, or at room temperature.
Nutrition
Photography by: Megan McKeehan
Could you serve this warm?
I don’t recommend serving the warm beets on top of cold yogurt dressing, as it will effect the texture of the yogurt. Room temperature is a-okay, though! And honestly, it’s personal preference, so if you don’t mind the yogurt getting softer, go for it. xo, Ari
Do the beets get sweet when boiled as they do when you roast them?
Hi Kathy! Yes, beets are naturally sweet, so whether you roast them, boil them, or steam them, they will end up with a sweet flavor. Enjoy! xo, Ari