beet and apple salad with yogurt dressing

Name: Beet and Apple Salad with Yogurt Dressing
Prep time: 10 min
Yield: 2
Cuisine: Middle Eastern
Ingredients: 2 large beets, trimmed, washed, peeled; 1 large apple, granny smith; 1-2 clove(s) garlic, peeled and chopped; 2 tablespoon(s) capers, drained; 1/4 cup(s) olive oil, extra virgin; 1 to 1 1/2 cup(s) drained greek yogurt (one small container fat-free greek yogurt can be substituted); salt - to taste; 2 - 3 tablespoon(s) red wine vinegar

(4 RATINGS)

8 Pinches 3 Photos

Carolyn Haas

Whitewater, WI

Updated on Jul 8, 2016

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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Beet and Apple Salad on a little white plate.

prep time 10 Min

cook time

method No-Cook or Other

yield 2-4 serving(s)

Ingredients

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

How To Make beet and apple salad with yogurt dressing

Step 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.

Step 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.
Step 3

Alternate: use walnuts instead of capers. Or use half of each.
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