– 3 medium beets (roasted or boiled) – 1 cup plain Greek yogurt – 1 garlic clove, minced – 1 tbsp olive oil – Juice of 1/2 lemon – Salt and pepper to taste – 1 tbsp chopped fresh dill or mint – Optional: Crushed walnuts or pomegranate seeds for garnish
Roast or boil beets until tender, then peel and let cool completely to keep yogurt fresh and vibrant in the salad.
Dice or grate cooled beets into small pieces, then transfer them to a bowl for easy mixing with yogurt.
In a separate bowl, mix yogurt, minced garlic, lemon juice, olive oil, salt, and pepper until creamy and well blended.
Fold beet pieces into the yogurt mixture gently until the salad turns beautifully pink and evenly combined.
Serve chilled, garnished with dill or mint, and top with optional walnuts or pomegranate seeds for texture and pop.