Mediterranean Beet and Yogurt Salad

5.0(208)

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.

by Martha Rose Shulman

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Mediterranean

Servings

Serves 4

Total time

3h 10m

Calories / serving

138 kcal

Ingredients (8)

serves

4 medium size beets, roasted
1 1/2 tablespoons sherry vinegar, white wine vinegar, or cider vinegarsherry-vinegar
1 teaspoon sugarsugar
2 tablespoons extra virgin olive oilextra-virgin-olive-oil
Salt and freshly ground pepper to tastesalt-and-pepper
1 to 2 garlic cloves (to taste)garlic
1/2 cup thick Greek style yogurt or drained yogurtyogurt
2 tablespoons minced dilldill

Instructions (2 steps)

01Roast 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.
02Place 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.

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Rich recipe — supports nutrition-aware planning.