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.
Provided by Martha Rose Shulman
Time 3h10m
Yield Serves 4
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : @context http, Calories 138, UnsaturatedFat 6 grams, Carbohydrate 12 grams, Fat 9 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 313 milligrams, Sugar 8 grams
SALAD WITH BEETS AND YOGURT DRESSING
Greek yogurt is thicker, creamier, and higher in protein than regular yogurt, so it makes a deliciously creamy dressing with a tang that pairs nicely with beets.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 55m
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees. Place beets in a 12-inch square piece of foil. Drizzle with 1 tablespoon oil and season with salt and pepper; fold foil into a packet. Roast until beets are easily pierced with a paring knife, 30 to 45 minutes. When cool enough to handle, peel beets and cut into wedges.
- Whisk together yogurt, vinegar, and 2 tablespoons oil; season dressing with salt and pepper. Thin as desired with 1 to 2 tablespoons water. Divide lettuce among plates and top with beets, tarragon, pistachios, and dressing. Serve immediately.
Nutrition Facts : Calories 236 g, Fat 19 g, Fiber 3 g, Protein 8 g
BEET AND YOGURT SALAD FROM TURKEY
Make and share this Beet and Yogurt Salad from Turkey recipe from Food.com.
Provided by Jesters Lace
Categories Vegetable
Time 3h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Peel the roasted beets. Slice lengthwise, then crosswise into half-moons. Make a marinade of vinegar, sugar, olive oil, salt and pepper. Toss with beets and marinate in refrigerator 2 to 3 hours. Drain yogurt in a cheesecloth -lined strainer for the same 2 to 3 hours.
- Combine garlic and yogurt. Stir in half the dill and a little of the beet marinade if desired. Drain the beets. Toss with the yogurt mixture. Sprinkle with remaining dill.
- The beets can be roasted and marinated 4 or 5 days ahead.
Nutrition Facts : Calories 106.8, Fat 7.8, SaturatedFat 1.6, Cholesterol 4, Sodium 53.2, Carbohydrate 8, Fiber 1, Sugar 6.5, Protein 2
BEET AND YOGURT SALAD
This dish consists of sliced beets mixed with yogurt and seasoned with Indian spices. It can be used as a side dish with Indian foods or eaten as is.
Provided by PB
Categories Vegetable Salads
Time 15m
Yield 2
Number Of Ingredients 7
Steps:
- Heat oil in a skillet over medium heat, and add mustard seeds. When the mustard seeds begin to pop, add the cumin seeds. Stir for about 10 seconds, and remove from heat.
- In a large bowl, gently stir yogurt with beets. Stir in mustard and cumin seeds, and season with salt to taste. Garnish with chopped cilantro.
Nutrition Facts : Calories 284 calories, Carbohydrate 32.8 g, Cholesterol 14.7 mg, Fat 11.2 g, Fiber 3.9 g, Protein 14.9 g, SaturatedFat 3 g, Sodium 585.6 mg, Sugar 28.8 g
CREAMY BEET SALAD
This fresh summer salad is terrific for picnics and barbeques. You can use sour cream in place of the yogurt if you like.
Provided by Erin Gionet
Categories Salad Vegetable Salad Recipes Beet Salad Recipes
Time 3h
Yield 5
Number Of Ingredients 11
Steps:
- Scrub, top, and tail beets. Boil in salted water about 45 minutes, or until tender. Drain hot water from pot, and fill with cold water. Set aside until beets are cool enough to handle.
- Slice beets thinly, and transfer to a salad bowl. Add onion and cucumber.
- In separate bowl, combine yogurt, mayonnaise, vinegar, mustard, horseradish, dill, and salt and pepper. Pour over vegetables, and toss to combine. Refrigerate 2 hours, or overnight. Serve chilled.
Nutrition Facts : Calories 107.8 calories, Carbohydrate 14.4 g, Cholesterol 3 mg, Fat 4.9 g, Fiber 3.5 g, Protein 3.1 g, SaturatedFat 0.9 g, Sodium 292.2 mg, Sugar 9.1 g
ROASTED BEETS WITH DILL-AND-CHIVE YOGURT DRESSING
This dill-and-chive-flecked yogurt dressing is a riff on Indian raita and Greek tzatziki, condiments that temper spicy dishes. It's used here on a refreshing salad of roasted golden beets with crunchy cucumbers and green apple. (Feel free to slice up a jalapeno to spark some heat.)
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 1h55m
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees. Drizzle beets with oil; season with salt. Wrap in parchment-lined foil and roast until tender when pierced with the tip of a knife, about 1 hour. Let stand until cool enough to handle, then rub off skins and cut into 1/4-inch slices.
- Whisk together yogurt, mayonnaise, lemon juice, dill, and chives. Season with salt and pepper. Toss apple with 3 tablespoons dressing. Arrange beets on a platter; top with apple and cucumber. Drizzle with dressing and sprinkle with jalapeno; serve.
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BEET SALAD WITH YOGURT DRESSING RECIPE | MYRECIPES
From myrecipes.com
3.5/5 (2)Calories 87 per servingServings 4
- In a medium bowl, mix pepper, oil, 1 teaspoon salt, and coriander. Add beets, and toss to combine. Place beets on a large piece of aluminum foil, and wrap to cover, ensuring that beets stay in a single layer; close seams tightly to keep steam inside as the beets cook. (If you are using different colors of beets, wrap each color separately.) Discard remaining marinade. Place foil packet on a rimmed baking sheet, and bake 50 minutes or until cooked through. (Beets are ready when easily pierced with a knife.) Remove from oven, and let cool to room temperature.
- Remove beets from foil. The skin should easily peel off with your fingers or a paring knife. To protect hands from getting stained, you may want to rub skin off with paper towels or wear gloves. (The spice marinade may have concentrated itself on parts of a beet. If so, gently scrape it off.) Cut beets into wedges, and arrange on 4 individual salad plates.
- Place the yogurt, ginger, sugar, and 1/8 teaspoon salt in a bowl; whisk to combine. If you prefer a thinner dressing, add a little water. Drizzle a bit of dressing on beets, wait a few minutes, and then drizzle some more; the beets will absorb the dressing. Garnish with cilantro, and serve immediately.
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- In a medium bowl, mix pepper, oil, 1 teaspoon salt, and coriander. Add beets, and toss to combine. Place beets on a large piece of aluminum foil, and wrap to cover, ensuring that beets stay in a single layer; close seams tightly to keep steam inside as the beets cook. (If you are using different colors of beets, wrap each color separately.) Discard remaining marinade. Place foil packet on a rimmed baking sheet, and bake 50 minutes or until cooked through. (Beets are ready when easily pierced with a knife.) Remove from oven, and let cool to room temperature.
- Remove beets from foil. The skin should easily peel off with your fingers or a paring knife. To protect hands from getting stained, you may want to rub skin off with paper towels or wear gloves. (The spice marinade may have concentrated itself on parts of a beet. If so, gently scrape it off.) Cut beets into wedges, and arrange on 4 individual salad plates.
- Place the yogurt, ginger, sugar, and 1/8 teaspoon salt in a bowl; whisk to combine. If you prefer a thinner dressing, add a little water. Drizzle a bit of dressing on beets, wait a few minutes, and then drizzle some more; the beets will absorb the dressing. Garnish with cilantro, and serve immediately.
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