Real Recipes From Real Home Cooks ®

beet and apple salad with yogurt dressing

★★★★★ 4
a recipe by
Carolyn Haas
Whitewater, WI

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!

★★★★★ 4
serves 2-4
prep time 10 Min
method No-Cook or Other

Ingredients For beet and apple salad with yogurt dressing

  • 2 lg
    beets, trimmed, washed, peeled
  • 1 lg
    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)
  • salt
    to taste
  • 2 - 3 Tbsp
    red wine vinegar

How To Make beet and apple salad with yogurt dressing

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