Go Back
–+ servings
Top view of some beetroot salad dressed with yogurt and toasted almonds.
Print Recipe

Beetroot Salad

This quick beetroot salad is tossed in a creamy yogurt mustard dressing and topped with crunchy almonds. It's super easy, light, and delicious.
The recipe yields 4 servings.
Prep Time10 minutes
Total Time10 minutes
Course: Salad
Cuisine: American, vegetarian
Keyword: beetroot salad
Servings: 4
Author: Katia

Ingredients

  • 28 oz (800 grams) Roasted or vacuum-packed beets
  • 2 tablespoons chopped dill
  • ¼ cup toasted almonds slivers

Yogurt Mustard Dressing

  • ¼ cup (60 ml) Greek yogurt
  • 1 ½ tablespoon wholegrain mustard
  • 2 tablespoon lemon juice
  • 2 tablespoon extra virgin olive oil
  • 1 small garlic clove, grated
  • ½ teaspoon salt
  • ⅙ teaspoon black pepper

Instructions

  • Arrange the diced or sliced beetroots on a serving dish. If you use your boiled or roasted beetroot, make sure to remove their skin first.
  • Mix or shake the dressing ingredients in a jar with a lid until emulsified.
  • Just before serving, scatter the dressing over the beets without tossing the salad. Sprinkle with the chopped dill and the toasted almonds. Serve with your favorite crusty bread.