Tzatziki Beet Salad

Name: Tzatziki Beet Salad
Cuisine: European, Mediterranean, Greek
Ingredients: 4 large beets (2 golden 2 red); ¼ cup crumbled feta; 1 tbsp chopped dill; 2 tbsp chopped walnuts; 2 small Persian cucumbers, grated; 1 1/2 cups full-fat Greek yogurt; 2 large garlic cloves, finely minced; 2 tbsp extra virgin olive oil; 1 tbsp white vinegar; 1/2 tsp salt; 1 tbsp chopped dill

6 steps

Updated at: Thu, 21 Dec 2023 17:50:15 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories468.5 kcal (23%)

Total Fat33 g (47%)

Carbs22.4 g (9%)

Sugars15.6 g (17%)

Protein23 g (46%)

Sodium944.8 mg (47%)

Fiber3.8 g (14%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

Beets

4beets

large, 2 golden 2 red

¼ cupfeta

crumbled

1 Tbspdill

chopped

2 Tbspwalnuts

chopped

Tzatziki

2Persian cucumbers

small, grated

1 ½ cupsfull-fat greek yogurt

2garlic cloves

large, finely minced

2 Tbspextra virgin olive oil

1 Tbspwhite vinegar

½ tspsalt

1 Tbspdill

chopped

Instructions

Step 1

Preheat oven to 400 F. Wrap beets in aluminum foil, place on a baking sheet, and bake for 1 hour until soft.

Step 2

While beets are roasting, prepare the tzatziki. Grate your cucumbers, and use a cheesecloth (or add to a fine mesh sieve) to squeeze out as much liquid as possible.

Step 3

In a small/medium bowl, mix together Greek yogurt, garlic, olive oil, vinegar, and salt until completely smooth.

Step 4

Then mix in the drained, grated cucumber and dill. Spread the tzatziki onto a plate.

Step 5

When the beets are ready, let them cool, and then peel off the skin. Chop the beets, and place them on top of the tzatiki

Step 6

Top with feta, dill, and walnuts, and finish off with a drizzle of olive oil. Serve warm or room temp!