Greek Beet & Yogurt Salad (Patzarosalata me Yiaourti)⁣

I don’t always love eating veggies on their own (can anyone else relate?!), so I love finding creative ways to get them in!  I discovered this salad during a trip to Greece with my sister. Aside from the nostalgia for me, this salad is one my favorite fun and tasty ways to eat root veggies! 

Beets are a super nutrient dense food. “Nutrient dense” basically means that ounce for ounce a food packs in essential and beneficial vitamins, minerals, and other micro- and macro-nutrients without much fluff or non-beneficial components. ⁣

Beets are a good source of the micronutrients manganese, folate, and potassium and also contain betalains, which are anti-inflammatory compounds that give them their red color. ⁣They also contain hemicellulose fiber which is great for feeding a variety of beneficial gut bugs in your intestinal microbiome.

And as a bonus – root vegetables keep a crazy long time in the fridge if you store them properly! 

Greek Beet & Yogurt Salad (Patzarosalata me Yiaourti)⁣⁠

4 large red beets⁣⁠
½ cup coconut yogurt⁣⁠
1 clove garlic, crushed and minced⁣⁠
3 Tbsp red wine vinegar ⁣⁠
2 Tbsp water⁣ (as needed for consistency)⁠
Sea salt, to taste (about ½-¾ tsp)⁣⁠
2-3 Tbsp minced dill⁣⁠
¼ cup chopped toasted walnuts⁣⁠

Preheat the oven to 425º. Rinse the beets well and wrap them in foil.*⁣⁠ Roast the beets 1-2 hours, until tender, then remove them from the oven and allow them to cool completely.⁣⁠ Peel the skin off the cooled beets and chop them into 1-inch cubes.⁣⁠ 

Combine the yogurt with the remaining ingredients (except the dill and walnuts) in a small bowl and mix well to combine. Dollop the yogurt over the beets and finish with the dill and walnuts.⁣⁠ Enjoy!⁣⁠

*Alternately, you can boil the beets for 20-30 minutes instead of roasting. Either way you cook them, once the beets are cool you can peel off most of the skin with your fingers, no knife required!⁠