Tender Beet Salad with Greek Yogurt Dressing
Say hello to my all-time favorite Beet Salad recipe! Tender beets are served on top of a cool, creamy Greek yogurt dressing, flavored with lots of fresh herbs. You can add greens if you like (baby arugula or spinach are good options), but the beets are the star. Garnish with balsamic vinegar, extra virgin olive oil, and crushed pistachios for crunch. An elegant side dish, worthy of any dinner at home! GF
Servings: 4 servings
Calories: 150kcal
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
Calories: 150kcal | Carbohydrates: 15g | Protein: 10g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 4mg | Sodium: 116mg | Potassium: 519mg | Fiber: 4g | Sugar: 11g | Vitamin A: 89IU | Vitamin C: 6mg | Calcium: 107mg | Iron: 1mg
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