Beets with Yogurt

This recipe does not require the yogurt, as the beets can be eaten on their own.

Serves: 4Hands-on: 10 minutesTotal: 3 hoursDifficulty: Medium

Serves: 4


  • 2 lbs. fresh red beets
  • 3 cloves garlic, finely minced
  • ¼ cup extra-virgin olive oil
  • ¼ cup red wine vinegar
  • 2 Tbsp. chopped dill
  • 1 tsp. salt
  • ¼ tsp. ground black pepper
  • 1 cup Greek yogurt


  • Remove leaves from beets, leaving approximately 1" of stem along with lower root, if still attached. Wash beets gently in cold water, making sure not to break skin.
  • Place beets in pot of cold water; cover and bring to boil. Cook over medium heat until beets are cooked yet still firm, about 45 minutes.
  • Drain beets and run under cold water to cool for handling. Peel skin away, cut beets in half, and slice into half-moons.
  • Combine beets, garlic, oil, vinegar, and dill in mixing bowl; toss thoroughly. Add salt and pepper. Cover and refrigerate 2 hours. Serve with yogurt on the side.