Salad With Beets And Yogurt Dressing Recipes

BEET SALAD DRESSING (QUICK & EASY)

Steps:

• Gather the dressing ingredients.
• Combine all ingredients in a sealable canning jar. Close the lid and shake vigorously to combine.
• Keep dressing refrigerated between uses. Enjoy atop your favorite roasted and pickled beet salads!

GREEK BEET & YOGURT SALAD: PANTZAROSALATA

Steps:

• Preheat the oven to 425 °F 220 °C.
• Individually wrap each beet with aluminum foil and place on a baking tray.
• Roast the beets until tender. About 45 - 1 hour depending on their size. Check with a knife by cutting through the center of the beet. They should be firm, not mushy.
• Remove from oven and allow to cool for 10 minutes.
• Peel the beets while they are still warm and slice them into rounds or dice them. Transfer them into a large bowl.
• Combine all of the vinaigrette ingredients in a bowl and whisk together. Pour over the beets and carefully toss them. Season with salt and pepper. Chill in the refrigerator for 1 hour. This salad tastes best cold.
• Combine the yogurt dressing ingredients in a bowl and whisk together.
• Drizzle the yogurt on top of the beets and garnish with the walnuts.
• Note: The walnuts can be toasted in the oven at 350 degrees for 8 minutes or over medium heat in a pan.

BEET AND YOGURT SALAD

Steps:

• Heat oil in a skillet over medium heat, and add mustard seeds. When the mustard seeds begin to pop, add the cumin seeds. Stir for about 10 seconds, and remove from heat.
• In a large bowl, gently stir yogurt with beets. Stir in mustard and cumin seeds, and season with salt to taste. Garnish with chopped cilantro.

SALAD WITH BEETS AND YOGURT DRESSING

Steps:

• Preheat oven to 450 degrees. Place beets in a 12-inch square piece of foil. Drizzle with 1 tablespoon oil and season with salt and pepper; fold foil into a packet. Roast until beets are easily pierced with a paring knife, 30 to 45 minutes. When cool enough to handle, peel beets and cut into wedges.
• Whisk together yogurt, vinegar, and 2 tablespoons oil; season dressing with salt and pepper. Thin as desired with 1 to 2 tablespoons water. Divide lettuce among plates and top with beets, tarragon, pistachios, and dressing. Serve immediately.

BEETS WITH DILL, LIME, AND YOGURT

Steps:

• Remove any greens and scrub the beets under warm water.
• Pour 1 1/2 cups of water into the pressure cooker pot. Insert the steamer basket and put the 6 beets in the basket. Cook on high pressure for 30 minutes. Release the pressure manually. Test the beets by piercing them with a fork; they should be tender. If not, cook on high pressure again for another 5 to 10 minutes.
• Meanwhile, grate the zest off the lime and reserve it; then cut the lime into wedges.
• When the beets are tender, transfer them to a large bowl and let them cool until you're comfortable handling them. Working quickly, skin the beets while they are still warm (they are harder to peel after they've entirely cooled down). You can use a paring knife to skin them, or rub the skins off with a paper towel.
• Cut the peeled beets into slices or wedges, and arrange them on a platter. Drizzle with olive oil, and then squeeze some of the fresh lime juice over them.
• In a small bowl, whisk together the yogurt, garlic, and reserved lime zest. Drizzle the dressing over the beets and top with the dill, flaky sea salt, and lots of black pepper.

ROASTED BEETS WITH DILL-AND-CHIVE YOGURT DRESSING

Steps:

• Preheat oven to 400 degrees. Drizzle beets with oil; season with salt. Wrap in parchment-lined foil and roast until tender when pierced with the tip of a knife, about 1 hour. Let stand until cool enough to handle, then rub off skins and cut into 1/4-inch slices.
• Whisk together yogurt, mayonnaise, lemon juice, dill, and chives. Season with salt and pepper. Toss apple with 3 tablespoons dressing. Arrange beets on a platter; top with apple and cucumber. Drizzle with dressing and sprinkle with jalapeno; serve.

BEET AND APPLE SALAD WITH YOGURT DRESSING

Steps:

• Trim beets, leaving an inch or two of stems. Boil for about 1/2 hour or until partially cooked. Cool and rub off the peeling. Shred or finely chop the beets. Peel, core and shred or finely chop the apple.
• In serving bowl, combine the beets with the apple, garlic and capers. Add olive oil and yogurt and toss to combine. Season with salt and vinegar.
• Alternate: use walnuts instead of capers. Or use half of each.