Beetroot Salad Recipe

Prepare beetroots

If your beetroots are not already cooked: trim tops and roots, scrub well. Place whole beetroots in a medium pot, cover with cold water and bring to a boil. Reduce to a simmer and cook 30–45 minutes until a skewer slides in easily. Drain and cool until safe to handle. Peel (skins should slip off with fingers or a paring knife) and cut into 1/2-inch cubes. If using pre-cooked beets, simply peel and cube them.

Make yogurt-herb dressing

In a medium bowl combine the Greek yogurt, minced garlic (2 cloves), lemon juice (2 tbs), red wine vinegar (1 tsp), honey or maple syrup (1 tsp, optional), and 2 tablespoons of olive oil. Whisk until smooth and homogenous. Season with 3/4 teaspoon of the sea salt and 1/4 teaspoon of the black pepper (reserve the remainder to adjust later). Taste and adjust acidity or sweetness as needed.

Add herbs

Fold in the chopped parsley (1 cup), dill (1/2 cup), and mint (1/4 cup) into the yogurt dressing, reserving a tablespoon of herbs for garnish. Stir gently so the herbs are evenly distributed throughout the dressing.

Dress the beets

Place the cubed beetroots in a large mixing bowl. Drizzle with 1 tablespoon of olive oil and gently toss to coat. Pour the yogurt-herb dressing over the beets and fold gently with a spatula until all beet cubes are coated. Taste and adjust seasoning with the remaining 1/4 teaspoon sea salt and remaining 1/4 teaspoon black pepper if needed.

Finish and chill

Transfer the dressed beet salad to a serving bowl or platter. Sprinkle the chopped toasted walnuts or pistachios (1/2 cup) and crumbled feta or goat cheese (1/2 cup) over the top if using. Drizzle the remaining 1 tablespoon of olive oil over the salad for gloss. Garnish with the reserved tablespoon of fresh herbs. Refrigerate for at least 30 minutes to allow flavors to meld, or serve immediately if preferred slightly warmer.

To serve: present as a cold starter. Serve chilled or at cool room temperature with crusty bread or crackers. Leftovers keep in an airtight container in the refrigerator for 3–4 days; stir gently before serving.