Beet, Walnut,Yogurt Salad

Name: Beet, Walnut & Yogurt Salad
Prep time: 15 min
Cook time: 40 min
Ingredients: 2 pounds 1 kilo beetroots, trimmed and scrubbed; 2-3 garlic small cloves (crushed); 1 cup Greek strained yogurt; 1 cup walnuts; 1/2 cup extra virgin Greek olive oil; Salt to taste; 1 Tbsp. balsamic vinegar or Greek sweet vinegar (glykadi)

4.34 from 3 votes

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One of the favorite trios of ingredients in the whole Greek kitchen.

4.34 from 3 votes

Beet, Walnut,Yogurt Salad

By Diane Kochilas

Prep Time 15

Cook Time 40

Servings

Gluten Free, Main Ingredient, Recipes, Salads, Vegan, Vegetables, Yogurt

Prep Time 15

Cook Time 40

Servings

Gluten Free, Main Ingredient, Recipes, Salads, Vegan, Vegetables, Yogurt

Ingredients

2 pounds 1 kilo beetroots, trimmed and scrubbed
2-3 garlic small cloves crushed
1 cup Greek strained yogurt
1 cup walnuts
1/2 cup extra virgin Greek olive oil
Salt to taste
1 Tbsp. balsamic vinegar or Greek sweet vinegar glykadi

Instructions

1. Bring the beetroots to a boil over medium heat in a large pot of lightly salted water. Simmer for about 35-40 minutes, or until fork tender. Remove, drain, and rinse. Peel the beet roots and cut into 1-inch (2/5 cm) cubes.
2. While the beetroots are boiling, toss the walnuts in a nonstick skillet over medium heat until lightly toasted. Remove, set aside to cool slightly and chop or pulverize in a food processor until coarsely ground.
3. In a medium bowl, whisk together the olive oil, vinegar, yogurt, and garlic. Add a little salt to taste. Whisking all the while, dilute the dressing with about 2-3 tablespoons of water. Mix in the walnuts.
4. Pour the dressing over the beets, adjust seasoning with salt and serve. The salad may be served either at room temperature or chilled.

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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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Beet, Walnut,Yogurt Salad