Beet and Apple Salad with Yogurt Dressing

Carolyn Haas


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!


★★★★★ 2 votes

10 Min
No-Cook or Other


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

How to Make Beet and Apple Salad with Yogurt Dressing


  • 1Trim 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.
  • 2In 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.
  • 3Alternate: use walnuts instead of capers. Or use half of each.

Printable Recipe Card

About Beet and Apple Salad with Yogurt Dressing

Course/Dish: Other Salads
Main Ingredient: Vegetable
Regional Style: Middle Eastern
Dietary Needs: Vegetarian

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