Cretan Roasted Beet Salad

November 1, 2018



Recipe excerpted from Greece © 2017, Emily Lycopolus.  Recipe and

images by DL Acken reprinted with the permission of  TouchWood


Cretan Roasted Beet Salad With

Yogurt Walnut Dressing


This salad is amazing any time of year. I serve it warm as a side in

winter with the yogurt as a dip on the side, and as a potato-style salad

in summer, chilled and tossed in the yogurt.


If I’m feeling adventurous, I’ll make this with a combination of golden

beets and red sugar beets—keeping them separate until serving time,

of course, so the colors don’t run together.


Ingredients, Serves Four


2 lb beets

1/4 cup Lemon infused olive oil, divided

1/4 cup + 1 Tbsp Euro Peach white balsamic vinegar

sea salt and cracked black pepper

1 cup chopped untoasted walnuts

1 cup plain Greek yogurt


To serve cold, allow the beets to cool completely. Place the yogurt

dressing in a small serving dish, top with the walnuts, and place in

the middle of a large serving plate.


Arrange the beets on the serving plate around the dish of dressing.

The salad and dressing can be stored in separate airtight containers

in the fridge for up to 3 days.




Wash the beets and slice the tops and ends off. Bring a large pot of

water to a boil over medium heat and cook the  beets until fork

tender, 30–45 minutes. Drain and allow to become cool enough

to handle.


Preheat the oven to 375°F.

Line a baking tray with parchment paper.


Peel the beets and cut them into wedges. Place them on prepared

baking tray and drizzle with 2 Tbsp of the oil and 1/4 cup of the

balsamic. Toss well to ensure the beets are well coated.


Sprinkle with salt and pepper to taste and roast in the oven for

15–18 minutes, until the beets are caramelized and the edges are

starting to crisp.


In a small frying pan over medium heat, place the walnuts.

Dry-toast the walnuts until they’re just browning and releasing

a lovely toasted scent, 3–4 minutes. Remove from the heat and

set aside.


While the beets are roasting, whisk together the remaining 2

Tbsp oil, 1 Tbsp balsamic, and yogurt. Add salt and pepper to taste.


Remove the beets from the oven and allow to cool slightly.

To serve warm, transfer the beets to a large mixing bowl, top with

the yogurt dressing, and toss gently to coat. The yogurt will turn a

lovely pink color.


Divide the salad between individual serving places and top eac

h one with 1/4 cup chopped walnuts.



For more of Emily's recipes from Greece click HERE




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