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Cold beet salad topped with Greek yogurt dressing served in a bowl

Cold Beet Salad

A refreshing salad featuring earthy beets and a creamy Greek yogurt dressing, perfect as a side dish or light main course.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 240
Ingredients Method Notes

Ingredients
  

For the Salad
  • 4 medium Raw Beets (cooked until tender)
  • 3 stalks Green Onion (chopped)
  • 1 cup Walnuts (optional, for crunch) Can be substituted with sunflower seeds for a nut-free option.
  • 1 teaspoon Salt (adjust to taste)
For the Dressing
  • 1 cup Greek Yogurt (plain yogurt works too)
  • 2 tablespoons Dijon Mustard
  • 1 teaspoon Horseradish (adjust for spice level)
  • 1 clove Garlic (minced)
  • 1 tablespoon Honey (optional) Adjust to taste for sweetness.

Method
 

Preparation
  1. Boil or roast the beets until tender, which usually takes about 45 minutes to an hour. Once cooked, let them cool slightly, peel, and chop into bite-sized pieces.
  2. In a bowl, mix Greek yogurt, Dijon mustard, horseradish, minced garlic, honey, and salt. Adjust seasoning to taste. The dressing should be creamy with a hint of zing.
Assembly
  1. In a large mixing bowl, combine the chopped beets, green onions, and walnuts. Drizzle the dressing over and toss gently to coat.
  2. For the best flavor, chill the salad in the refrigerator for at least 30 minutes before serving.

Notes

Can be served as a side dish for BBQs or as a healthy lunch. Store leftovers in an airtight container in the refrigerator for up to 3 days.
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