Tender Beet Salad with Garlicky Greek Yogurt Dressing

Beet salad with Greek yogurt dressing on a plate with chopped pistachios.

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Tender Beet Salad with Garlicky Greek Yogurt Dressing

This is my all-time favorite beet salad—and for good reason. Tender, earthy beets are served over a cool, creamy Greek yogurt dressing flavored with lots of fresh herbs, letting the beets truly shine. You can add a handful of greens if you’d like, but this dish is all about the beets. Finished with balsamic vinegar, extra virgin olive oil, and crushed pistachios for crunch, it’s an elegant, gluten-free side dish worthy of any dinner at home.

Prep15

Cook1

Total1 15

Course: Salad

Cuisine: American, French

Diet: Gluten Free, Vegetarian

Keyword: beet salad dressing, chef-tested recipe, elevated salad recipe, how to cook beets for salad, restaurant-worthy appetizer

Servings: servings

Calories: 150kcal

Author: Ari Laing

Equipment

Large pot or saucepan

A few paper towels or a kitchen towel

Kitchen gloves optional

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
Freshly ground black pepper
1 Tbsp chives, thinly sliced, or fresh tarragon, finely chopped, for serving
1½-2 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

Storage: Refrigerate cooked beets up to 5 days.
Freezing: Peel, cut, and cool completely, then vacuum-seal and freeze up to 6 months. Freeze beets plain (no dressing or nuts). Thaw overnight before serving cold, warm, or at room temp.

Nutrition

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