Cold Beet Salad With Greek Yogurt
Delicious and healthy Ukrainian Style Cold Beet Salad With Greek Yogurt Dressing is a real thing. So easy to make and worths to be added to a regular dinner menu as well special occasions.
- 5 small to medium raw beets cleaned
- 6 ½ oz Greek Yogurt
- 1 tbsp Dijon mustard
- 1 tsp horseradish
- 1 clove garlic* pushed through a garlic press, See the notes
- 1 tsp honey
- ½ bunch green onion diced
- 2 tbsp walnuts optional
- ¼ tsp salt
Place beets in a large pot. Fill it with water so that the beets were covered entirely. Cook on a medium heat for 50-60 minutes until beets are tender. Make sure to add more water if necessary.
Meanwhile, fill a large pot with ice cold water along with ice cubes. Transfer cooked beets into the ice water and leave them there for 15 minutes or until no longer hot. Remove from the water and peel.
In a medium bowl combine Greek Yogurt, Dijon mustard, horseradish, 1 clove of garlic, green onions and salt. Mix well.
Using large holes of vegetable grater, grate beets into a large bowl. Pour the dressing over the beets, adjust the seasoning and mix until incorporated. Serve in a deep bowl sprinkled with additional green onions if desired and walnuts.
In my recipe I used only 1 tablespoon of garlic. Go ahead and add another 1 or even 2 cloves if you like more spice and garlicky flavor.
Calories: 333kcal | Carbohydrates: 40.9g | Protein: 11g | Fat: 14.8g | Saturated Fat: 9.9g | Cholesterol: 22mg | Sodium: 233mg | Potassium: 298mg | Fiber: 2.2g | Sugar: 38.3g | Calcium: 100mg | Iron: 0.9mg