Best Beet And Apple Salad With Yogurt Dressing Recipes

SALAD WITH BEETS AND YOGURT DRESSING

Salad with Beets and Yogurt Dressing image

Greek yogurt is thicker, creamier, and higher in protein than regular yogurt, so it makes a deliciously creamy dressing with a tang that pairs nicely with beets.

Provided by Martha Stewart

Time 55m

Number Of Ingredients 8

Ingredients

3/4 pound beets (2 large or 8 small), trimmed
3 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
1/2 cup Greek yogurt (full-fat or 2%)
2 teaspoons sherry vinegar
1 head, Boston lettuce
2 tablespoons fresh tarragon
1/2 cup unsalted pistachios, toasted

Steps:

Preheat oven to 450 degrees. Place beets in a 12-inch square piece of foil. Drizzle with 1 tablespoon oil and season with salt and pepper; fold foil into a packet. Roast until beets are easily pierced with a paring knife, 30 to 45 minutes. When cool enough to handle, peel beets and cut into wedges.
Whisk together yogurt, vinegar, and 2 tablespoons oil; season dressing with salt and pepper. Thin as desired with 1 to 2 tablespoons water. Divide lettuce among plates and top with beets, tarragon, pistachios, and dressing. Serve immediately.

Nutrition Facts : Calories 236 g, Fat 19 g, Fiber 3 g, Protein 8 g

BEET AND APPLE SALAD WITH YOGURT DRESSING

Beet and Apple Salad with Yogurt Dressing image

Adapted from The Greek Vegetarian by Diane Kochilas These ingredients are also common to Turkish cuisine. Plus, you don't have to be vegetarian to enjoy this salad!

Provided by Carolyn Haas @Linky1

Categories Other Salads

Number Of Ingredients 8

Ingredients

2 large beets, trimmed, washed, peeled
1 large apple, granny smith
1-2 clove(s) garlic, peeled and chopped
2 tablespoon(s) capers, drained
1/4 cup(s) olive oil, extra virgin
1 to 1 1/2 cup(s) drained greek yogurt (one small container fat-free greek yogurt can be substituted)
salt - to taste
2 - 3 tablespoon(s) red wine vinegar

Steps:

Trim beets, leaving an inch or two of stems. Boil for about 1/2 hour or until partially cooked. Cool and rub off the peeling. Shred or finely chop the beets. Peel, core and shred or finely chop the apple.
In serving bowl, combine the beets with the apple, garlic and capers. Add olive oil and yogurt and toss to combine. Season with salt and vinegar.
Alternate: use walnuts instead of capers. Or use half of each.

BEET AND APPLE SALAD

Beet and Apple Salad image

Provided by Food Network Kitchen

Categories side-dish

Time 20m

Number Of Ingredients 10

Ingredients

2 apples, thinly sliced
4 celery stalks with leaves, thinly sliced
1 shallot, minced
1 lemon, juiced
1 beet
1 teaspoon sugar
3 tablespoons chopped walnuts
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
2 heads endive, sliced, for serving

Steps:

Toss the apple, celery and shallots in a bowl with the lemon juice.
Peel the beet, then slice into matchsticks and add to the bowl. Toss in the sugar, walnuts and olive oil. Season with the salt and pepper. Let stand 10 minutes if time allows, then serve on a bed of the sliced endive.

Nutrition Facts : Calories 243 calorie, Fat 14.5 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 197 milligrams, Carbohydrate 28 grams, Fiber 8 grams, Protein 4 grams, Sugar 16 grams

MEDITERRANEAN BEET AND YOGURT SALAD

Mediterranean Beet and Yogurt Salad image

Different versions of this salad are popular from Turkey to North Africa. Red beets are used throughout the Mediterranean, but you could make this pungent salad with any type. If you mix the yogurt into the beets, your salad will be pink. I prefer to spoon it over the top.

Provided by Martha Rose Shulman

Time 3h10m

Yield Serves 4

Number Of Ingredients 8

Ingredients

4 medium size beets, roasted
1 1/2 tablespoons sherry vinegar, white wine vinegar, or cider vinegar
1 teaspoon sugar
2 tablespoons extra virgin olive oil
Salt and freshly ground pepper to taste
1 to 2 garlic cloves (to taste)
1/2 cup thick Greek style yogurt or drained yogurt
2 tablespoons minced dill

Steps:

Roast the beets, peel and cut in wedges or slice into half-moons. Stir together the vinegar, sugar, olive oil, and salt and pepper to taste. Toss with the warm beets and allow to marinate for 2 to 3 hours at room temperature or in the refrigerator.
Place the garlic in a mortar and pestle, add 1/8 teaspoon salt, and mash to a paste. Stir into the yogurt. Stir in half the dill. Add salt and pepper to taste. Drain the beets and stir some of the marinade into the yogurt (to taste). Toss with the beets, or arrange the beets on a platter and drizzle the yogurt over the top. Sprinkle on the remaining dill, and serve.

Nutrition Facts : @context http, Calories 138, UnsaturatedFat 6 grams, Carbohydrate 12 grams, Fat 9 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 313 milligrams, Sugar 8 grams