Beet salad makes for a wonderful summer appetizer. Our family also enjoys these beets as a side dish to accompany our baked lamb on Easter Sunday. It’s simple to make and adds a wonderful pop of color to the table. Be sure to use fresh beets. While using precooked beets will significantly cut down on the preparation time, they won’t yield the same vibrant pink color. You can also opt to serve these beets as a dip. Simply prepare the salad in a blender and blend until smooth.
Ingredients
- 3 large beets
- 1.5 cups Greek yogurt
- 1 small clove garlic
- 1/4 teaspoon kosher salt
- 2 teaspoons wine vinegar
Preparation
- Place in the unpeeled beets in a pot of water and heat over high heat to a boil
- Boil the beets until you can easily pierce them with a knife (about an hour)
- Place the beets under cold running water, cut the the beet tops, and peel the skin by hand
- Dice the beets into quarter inch pieces
- Combine the diced beets, yogurt, wine vinegar, salt in a large bowl
- Press the garlic using a garlic press and add to the beets
- Mix together until well combined and chill the beet salad in the refrigerator until ready to serve
