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Beet Salad With Yogurt

beet salad with yogurt and hazelnuts on a white plate
Kanchan Dilip
Beet Salad With Yogurt is a vibrant red-and-golden beet dish. This Greek-inspired salad is a beautiful celebration of color, flavor, and texture. Earthy, naturally sweet cooked beets are paired with creamy Greek yogurt whisked with date paste, creating a delicate balance of tanginess and subtle sweetness. Roasted hazelnuts add a warm, nutty crunch, while a bright orange vinaigrette brings a refreshing citrus finish that ties everything together. Each bite offers a harmony of earthy, sweet, creamy, and zesty flavors, making this salad an elegant yet simple dish perfect for a seasonal lunch, dinner party, or a beautiful addition to any table!
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Salad
Cuisine Continental
Servings 5
Calories 116 kcal

Equipment

  • 1 mixing bowl
  • 2 small bowl

Ingredients
 
 

For the date-sweetened yogurt:

  • 1 tbsp date paste soaked and ground
  • ½ cup Greek yogurt

For the orange vinaigrette:

  • 1 tbsp orange juice fresh
  • 2 tbsp olive oil extra virgin
  • ½ tsp salt
  • ½ tsp chili flakes

For the Beet Salad:

  • 2 red beet large chunks, cooked
  • 2 golden beet large chunks, cooked
  • ¼ cup hazelnuts toasted
  • 1 tsp dukkah optional for garnish
  • 1 sprig dill fresh, for garnish

Instructions
 

  • Prepare the ingredients. Soak ¼ cup dates in 2 tbsp warm water for 5 minutes, then grind into a smooth paste. Strain the mixture and set it aside. Cook (or pressure-cook in the Instant Pot) the beet wedges/chunks, skin on, until tender. Cool them and remove the skin.
    measured ingredients in bowls for the beet salad with yogurt

Prepare the date-sweetened yogurt:

  • In a small bowl, whisk together the Greek yogurt and the date paste. Set it aside.
    caramel yogurt whisked in a bowl with date paste

Prepare the orange vinaigrette:

  • In another small bowl, whisk the olive oil with orange juice, salt, and chili flakes. Set it aside.
    orange vinaigrette whisked in a small bowl

How to assemble the Beet Salad With Yogurt:

  • Arrange the red and golden beet wedges/chunks and roasted hazelnuts on a platter, and drizzle the orange vinaigrette over them. Serve with the date-sweetened yogurt on the side, garnished with dill sprigs and dukkah (optional).
    beet salad with yogurt and hazelnuts on a white plate

Notes

  1. Roasted hazelnuts or walnuts, pistachios, or almonds are delicious alternatives. Each adds a slightly different nutty flavor and satisfying crunch.
  2. Add a dash or a teaspoonful of lemon juice to the orange vinaigrette for a brighter dressing.
  3. Do not overcook the beets. Cook them until fork-tender, then peel.
  4. Let the cooked beets come to room temperature before assembling. Very cold beets can mute their natural sweetness and flavor.
  5. I garnished the Beet Salad With Yogurt with dill, air-fried onion petals, and a sprinkle of dukkah, which is entirely optional. Dukkah is a Middle Eastern spice blend made with hazelnuts or almonds, sesame seeds, coriander seeds, cumin, black pepper, and salt.
 

Nutrition

Calories: 116kcalCarbohydrates: 5gProtein: 4gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 1mgSodium: 269mgPotassium: 187mgFiber: 2gSugar: 3gVitamin A: 80IUVitamin C: 4mgCalcium: 36mgIron: 1mg
Keyword beet salad, beet salad with date paste, beet salad with hazelnuts, beet salad with orange vinaigrette, Beet salad with yogurt, Greek beet salad, Greek beet salad with yogurt, Greek salad, salad, salad recipes, salad with yogurt
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