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    Beetroot & yogurt salad

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    Beetroot & yogurt salad

    By Sarit Packer and Itamar Srulovich

    People in the Levant really know their vegetables, and what to do with them! We first discovered this tasty little number in Greece, historically on the fringes of the region, but you’ll find similar dishes in other countries. Featuring sweet beets and tangy yogurt, it’s so simple, yet so very good.

    • Gluten Free
    • Vegetarian
    • Preparation time: 25 minutes + chilling
    • Cooking time: 1 hours
    • Total time: 1 hour 25 minutes + chilling

    Serves: 4-6 as a side


    1kg whole raw beetroots
    1 large echalion shallot or 1 small red onion, finely chopped
    65ml red wine vinegar
    ½ tsp salt
    ½ tbsp caster sugar
    125g thick Greek yogurt
    1 tbsp olive oil
    3 salad onions or ½ x 25g pack chives, chopped (optional)


    1. Wash the beetroots well, keeping the skins on, then put in a large pan of salted water and bring to the boil. Reduce the heat to a simmer and cook until soft (up to 1 hour, depending on their size), topping up the water if needed. Start checking after 30 minutes – a knife inserted should slide easily into the centre of the beetroot. Drain in a colander then, when cool enough to handle, top and tail the beets, pull the skin away from the flesh, then cut into large dice and put in a bowl. 

    2. Put the shallot or red onion in a small saucepan with the vinegar, salt and sugar and slowly bring to the boil. As soon as it has boiled, remove from the heat and pour over the diced beetroot. Mix well, then cover and leave to cool in the fridge.

    3. Once cold, mix in the yogurt and oil; season. Sprinkle over the salad onions or chives, if using.

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