Beets with Greek Yogurt & Walnuts

5 from 2 votes

Spring beets are sweet as can be. Paired with sour Greek yogurt, this salad is perfectly balanced, delicious and earthy.

5 from 2 votes

Beets with Greek Yogurt & Walnuts

By Diane Kochilas

Prep Time 15

Cook Time 1

Servings

Mediterranean Diet, Meze / Starters, Recipes, Salads, Vegetables, Yogurt

Prep Time 15

Cook Time 1

Servings

Mediterranean Diet, Meze / Starters, Recipes, Salads, Vegetables, Yogurt

Ingredients

6 large beets trimmed
4 tablespoons olive oil
Sea salt to taste
Freshly ground black pepper to taste
Pinch of allspice to taste
3 garlic cloves unpeeled
2/3 cup Greek yogurt
1 tablespoon balsamic vinegar
4 tablespoons chopped walnuts

Instructions

Preheat the oven to 400F / 220C.
Rub the beats with olive oil, salt, pepper and a pinch of allspice. Place each beet inside a piece of aluminum foil. Wrap the first three. Take the garlic cloves and add one to each of the remaining beets. Wrap in the aluminum foil. Roast for about one hour, or until you can pierce theb eets easily with a fork. Remove and cool.
Peel the beets. Press out the softened garlic from each of the three cloves and set aside.
Whisk together the yogurt, softened garlic, and vinegar. Toss with the beets and walnuts. Serve.

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Visit my online shop for a wide selection of Greek single-origin artisanal foods, from honeys to wild herbs, olives, olive oils, pistachios, heirloom grain products, fruit preserves and more.

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Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.

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Beets with Greek Yogurt & Walnuts