Creamy Beetroot Salad with Yogurt & Walnuts
A vibrant, creamy salad of tender beets dressed in garlicky yogurt and topped with crunchy walnuts and fresh herbs.
A vibrant, creamy salad of tender beets dressed in garlicky yogurt and topped with crunchy walnuts and fresh herbs.
Info
Prep Time:
15mCook Time:
30mDifficulty Level:
Ingredients
Serves 4
- 500 g small to medium tender beets
- 300 g Greek-style strained yogurt
- 2 Tbsp cream cheese
- 2 garlic cloves, crushed or finely minced
- 2 Tbsp red‑wine vinegar
- 2 Tbsp extra‑virgin olive oil
- 1 Tbsp fresh dill or mint, finely chopped
- ½ cup walnut halves or pieces
- Salt, to taste
- A handful of baby arugula, to garnish
Directions
Cook and peel the beets:
Place the unpeeled beets in a large pot, cover with water, and simmer for 30 minutes, or until a fork slips in easily.
Drain and let cool slightly. Wearing disposable gloves (to avoid staining), peel off the skins
Dice and marinate:
Cut the peeled beets into small 1 cm cubes and transfer to a mixing bowl.
Add the garlic, vinegar, olive oil, and a pinch of salt. Toss gently to coat.
Build the dressing:
After the beets have released their juices (about 5 minutes’ rest), stir in the yogurt and cream cheese until the mixture is smooth and pink.
Taste and adjust salt and acidity, adding a little more vinegar or salt if desired.
Chill:
Cover the bowl and refrigerate for at least 30 minutes to let flavors meld.
Finish and serve:
Just before serving, fold in the chopped dill (or mint) and the walnut pieces.
Spread a bed of baby arugula on a platter, spoon over the chilled beet mixture, and sprinkle with a few extra walnuts and fresh herb leaves.
Recipe Tips
For vibrant color and a hint of sweetness, use tender “baby” beets. If you prefer a touch more tang, swap half the vinegar for freshly squeezed lemon juice.
