Easy Beet Salad
This easy beet salad with yogurt, feta, and dates is a simple, flavorful dish that looks fancy and tastes amazing.
Ingredients
- 3 medium beets (about 500 grams)
- 1-2 Medjool dates, pitted and sliced
- 2 tbsp fresh thyme (or oregano)
- A small handful of chopped chives
- Crumbled feta cheese, for topping
- Chopped walnuts, for topping
- Greek yogurt, for spreading at the bottom
Dressing
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tbsp balsamic vinegar
- Salt, to taste
Instructions
- Preheat the oven to 190°C (375°F).
- Wash the beets and wrap each beet individually in tin foil.
- Roast in the oven for 1 hour, or until the beets are tender when pierced with a skewer.
- Remove the beets from the oven and allow them to cool slightly before peeling. They peel easily with your fingers.
- For the dressing, whisk together the olive oil, lemon juice, balsamic vinegar, and salt to taste.
- Slice the beets into medium wedges and the dates into thin strips. Toss with the fresh herbs and dressing.
- Spread a layer of Greek yogurt at the bottom of your serving dish. Place the dressed beets on top and sprinkle with walnuts and feta.