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Cooked Beet Salad with Yogurt: homemade recipe

Cooked Beet Salad with Yogurt is a refreshing and vibrant dish that effortlessly marries earthy flavors with creamy, tangy undertones. The journey to this delightful salad begins by slicing cooked and peeled beets into thin rounds or bite-sized pieces, showcasing their striking deep red hue. These beets are then gently folded into a blend of plain Greek yogurt infused with minced garlic, lemon juice, olive oil, and ground cumin. This mixture is not only visually appealing but also tantalizingly fragrant, hinting at the rich flavors that await.

The cool, creamy yogurt mixture beautifully complements the beets’ natural sweetness, while the cumin introduces a subtle warmth. Seasoned with just the right amount of salt and pepper, the flavors balance perfectly, creating a harmonious taste experience. The salad is then adorned with fresh chopped dill and mint, adding a fragrant and herbaceous note that elevates the entire dish.

One of the most remarkable aspects of this salad is its versatility. It can be served immediately, offering a crisp and refreshing bite, or chilled for 30 minutes, allowing the flavors to meld together and intensify. Cooked Beet Salad with Yogurt is not only delicious but also packed with nutrients. Beets are high in fiber, vitamins, and minerals, while Greek yogurt adds protein and probiotics to the mix.

This salad is an excellent example of how simple ingredients can come together to create a dish that is both nutritious and gourmet. Perfect for a light lunch, a side dish, or an impressive starter, it brings color and sophistication to any meal.

Ingredients

4 medium beets, cooked and peeled
1 cup plain Greek yogurt
1 clove garlic, minced
1 tbsp lemon juice
2 tbsp olive oil
1 tsp ground cumin
Salt, to taste
Pepper, to taste
Fresh dill, chopped (for garnish)
Fresh mint, chopped (for garnish)

Directions

1. Slice the cooked and peeled beets into thin rounds or bite-sized pieces.
2. In a mixing bowl, combine the plain Greek yogurt, minced garlic, lemon juice, olive oil, ground cumin, salt, and pepper. Stir until all ingredients are well blended.
3. Add the sliced beets to the yogurt mixture and gently toss to coat the beets evenly.
4. Transfer the beet salad to a serving dish.
5. Garnish with fresh chopped dill and fresh chopped mint.
6. Serve immediately or chill for 30 minutes before serving.

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