An elegant side dish, worthy of any dinner at home!

My Favorite Beet Salad

Recipe Snapshot

Servings

4

Total Time

1 hour 15 min

Course

salad

Ingredients

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. Drain and allow the beets to cool slightly.

Cook the beets

1

Once cool enough to handle, use paper towels or a kitchen towel to gently rub the skin off of each beet.

Peel the beets

2

Use a paring knife to cut the beets in half or in quarters, so that they’re bite-size.

Cut the beets

3

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 balsamic vinegar and extra virgin olive oil.

Assemble

4

Serve & enjoy

&

Sprinkle with chopped pistachios, sea salt, and freshly cracked black pepper. Garnish with chives or tarragon, then serve immediately.

Meet Author

Ari

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