Greek Beetroot Salad

Greek Beetroot Salad


5 people made this

This is a great entree, side or light dinner that features boiled beetroots on a yoghurt base that is drizzled with a lemon and olive oil dressing.


Serves: 3 

  • 500g beetroot
  • 200g Greek yoghurt
  • 1 clove garlic, crushed, optional
  • 1 tablespoon lemon juice
  • 3 tablespoons extra virgin olive oil
  • 1 pinch salt, to taste
  • 1 sprig mint, diced

Preparation:25min  ›  Cook:40min  ›  Ready in:1hour5min 

  1. Boil the beetroot in plenty of salt water until soft (about 40 minutes but it depends on the size) and immerse with cold water.
  2. Leave to cool slightly, peel and cut into pieces.
  3. Mix the yoghurt and garlic then spread on a plate. Lay the beetroot over it in a decorative fashion.
  4. Stir together lemon juice and olive oil then season with salt. Stir in mint then drizzle the dressing with a spoon over the beetroot.

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