Beet and Apple Salad with Yogurt Dressing

Beet And Apple Salad With Yogurt Dressing Recipe

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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!

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10 Min
No-Cook or Other


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