Beet Salad with Yogurt and Walnuts

This salad is a Greek taverna classic — the earthy sweetness of beets against the cool tang of garlicky yogurt, with crunchy walnuts for texture. It's simple, beautiful, and incredibly satisfying.

If you keep pickled beets in your refrigerator (see recipe), this salad comes together in minutes.

Toasting the Walnuts

Toast the walnuts in a dry skillet over medium heat for about 3 minutes, shaking frequently, until fragrant and slightly darkened.

Let cool, then coarsely chop.

Toasting brings out the walnuts' flavor and adds a wonderful crunch contrast to the soft beets.

Making the Yogurt Sauce

This garlicky yogurt sauce is enough for about 4 small salads.

1. In a bowl, combine the Greek yogurt, crushed garlic, olive oil, balsamic vinegar, and salt.

2. Beat with a whisk until smooth and creamy.

3. Taste and adjust the garlic and salt to your preference.

The sauce should be tangy and rich from the olive oil. Start with the garlic listed and adjust to your taste.

Assembling the Salad

For each serving:

1. Arrange sliced beets on a plate.

2. Spoon a generous amount of the yogurt sauce over or alongside the beets.

3. Scatter toasted walnuts on top.

4. Drizzle with a little extra olive oil if desired.

The Combination

There's magic in this combination:

• Beets: Sweet, earthy, slightly tangy if pickled
• Yogurt: Cool, creamy, rich
• Garlic: Pungent, sharp
• Walnuts: Crunchy, slightly bitter
• Balsamic: Sweet-tart depth

Together, they balance perfectly.

Variations

With herbs: Add fresh dill or mint to the yogurt sauce.

With more texture: Add some crumbled feta cheese.

Warm version: Use freshly cooked, still-warm beets for a different experience.

Make-Ahead

• The yogurt sauce keeps refrigerated for up to a week
• Pickled beets keep almost indefinitely
• Toast the walnuts fresh for best texture
• Assemble just before serving

Serving

This works as:

• A meze plate starter
• A side salad
• Part of a larger salad spread
• A light lunch with crusty bread