Mediterranean Beet and Yogurt Salad
Different versions of this salad are popular from Turkey to North Africa. Red beets are used throughout the Mediterranean, but you could make this pungent salad with any type. If you mix the yogurt into the beets, your salad will be pink. I prefer to spoon it over the top. Featured in: Pass The Beets, Again.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 0
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 2 tablespoons extra virgin olive oil
- 1 teaspoon sugar
- salt and freshly ground pepper to taste
- 4 medium size beets roasted
- 1 1/2 tablespoons sherry vinegar white wine vinegar, or cider vinegar
- 1 to 2 garlic cloves (to taste)
- 1/2 cup thick greek style yogurt or drained yogurt
- 2 tablespoons minced dill
- Carbohydrate 0.0598919061993704 g
- Cholesterol 0 mg
- Fat 12.9 g
- Fiber 0 g
- Protein 0.00887287499249931 g
- Saturated Fat 1.781232 g
- Serving Size 1 1 recipe (38g)
- Sodium 1319.8045749985 mg
- Sugar 0.0598919061993704 g
- Trans Fat 0.349332 g
- Calories 118 calories
Roast the beets, peel and cut in wedges or slice into half-moons. Stir together the vinegar, sugar, olive oil, and salt and pepper to taste. Toss with the warm beets and allow to marinate for 2 to 3 hours at room temperature or in the refrigerator. Place the garlic in a mortar and pestle, add 1/8 teaspoon salt, and mash to a paste. Stir into the yogurt. Stir in half the dill. Add salt and pepper to taste. Drain the beets and stir some of the marinade into the yogurt (to taste). Toss with the beets, or arrange the beets on a platter and drizzle the yogurt over the top. Sprinkle on the remaining dill, and serve.
