Description
A traditional Greek beet salad featuring tender boiled beets dressed in a lemony olive oil vinaigrette with garlic and fresh herbs.
Ingredients
Scale
- 4 medium beets, trimmed and scrubbed
- 2 tbsp extra virgin olive oil
- 1 tbsp fresh lemon juice
- 1 clove garlic, minced
- Salt and freshly ground black pepper to taste
- 2 tbsp chopped fresh parsley or dill
- Optional: crumbled feta or Greek yogurt for topping
Instructions
- Place the beets in a pot and cover with water. Bring to a boil, then reduce heat and simmer for 40–50 minutes until tender.
- Drain and let beets cool. Peel and cut into wedges or slices.
- In a small bowl, whisk together olive oil, lemon juice, garlic, salt, and pepper.
- Toss the beets in the dressing until evenly coated.
- Sprinkle with fresh herbs and add feta or a dollop of Greek yogurt if desired.
- Chill for at least 15 minutes before serving for best flavor.
Notes
- For quicker prep, use pre-cooked or roasted beets.
- Pairs well with grilled meats or as part of a meze platter.
- Omit cheese or yogurt for a vegan version.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 130 kcal
- Sugar: 6g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
