Beetroot salad with yogurt dressing and pistachios
4 servings
30 minutes
Beetroot salad with yogurt dressing and pistachios is a harmony of freshness and rich flavors infused with Mediterranean traditions. In Greek cuisine, beetroot is often used for its natural sweetness and wealth of nutrients. Roasted until tender, it acquires a delicate texture, and combined with creamy Greek yogurt and hints of sherry vinegar creates a balance of sour and sweet. Pistachios add a crunchy texture and nutty aroma, while fresh tarragon gives a light spicy note. This salad is perfect as a light appetizer or as an accompaniment to main dishes of fish and meat. The lettuce serving as the base refreshes the overall composition, making it even more airy and nutritious. The dish not only delights the palate but also provides aesthetic pleasure due to the rich red color of the beetroot contrasting with the creamy dressing.
1
Preheat the oven to 230 degrees.
2
Place the beet on a sheet of foil, drizzle with olive oil, and season with salt and pepper. Wrap it up and bake in the oven for 30-45 minutes until tender. Let it cool slightly, peel, and cut into small wedges.
- Beet: 400 g
- Extra virgin olive oil: 3 tablespoons
- Coarse salt: to taste
- Freshly ground black pepper: to taste
3
In a bowl, mix yogurt, vinegar, and the remaining oil. Add salt and pepper. Add beetroot, pistachios, and tarragon. Stir.
- Greek yogurt: 0.5 glass
- Sherry vinegar: 2 teaspoons
- Extra virgin olive oil: 3 tablespoons
- Coarse salt: to taste
- Freshly ground black pepper: to taste
- Beet: 400 g
- Green pistachios: 60 g
- Chopped tarragon leaves: 2 tablespoons
4
Arrange lettuce leaves on the plate and top with salad.
- Lettuce: 1 piece