• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Family Food Kitchen logo

  • Recipe Index
    • Breakfast
    • Appetizers
    • Dinner
    • Sweet Stuff
      • Cakes
      • Dessert
      • Snacks
    • Holidays
  • Easy Dinners
    • 30 Minute Meals
    • Sheet Pan Dinners
    • One Pot Meals
    • Slow Cooked Dinners
    • Soup
    • Salads
    • Sides
  • 30 Minute Meals
  • About
    • Work With Me
  • Nav Social Menu

    • Email
    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Breakfast
  • Appetizers
  • Dinner
  • - 30 Minute Meals
  • - Sheet Pan Dinners
  • - One Pot Meals
  • - Slow Cooked Dinners
  • - Soup
  • - Salads
  • - Sides
  • Sweet Stuff
  • Holidays
  • About
  • Work With Me
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » Salads

    Beet & Yogurt Salad (Patzarosalata)

    Published: Mar 27, 2023 · Modified: Apr 23, 2023 by Jo Keohane · This post may contain affiliate links · Leave a Comment

    • Share
    • Tweet
    • Yummly
    JUMP TO RECIPE

    This Beet & Yogurt Salad (also know as Patzarosalata) looks stunning, tastes amazing yet is super simple to make. It combines red and gold oven roasted beets with a creamy yogurt sauce.


    Want to Save This Recipe?

    Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!

    By submitting this form, you consent to receive emails from The Family Food Kitchen

    This beet salad recipe is my absolute favorite. Roasting the beets first is so easy and really helps to bring out the sweet and earthy flavors of this humble root vegetable.

    Influenced by the flavors of the islands, my Greek beet salad recipe is served with a simple Greek yogurt dressing. It helps to create a yogurt sauce for the beets plus looks amazing on a serving platter.

    Jump to:
    • Why You'll Love This Beet and Yogurt Salad
    • Beetroot & Yogurt Salad Ingredients
    • How to Make Beet & Yogurt Salad - Step-By-Step
    • Frequently Asked Questions
    • Variations & Substitutions for Beetroot & Yogurt Salad
    • Tips & Tricks For Making this delicious salad
    • Pin This Beet & Yogurt Salad (Patzarosalata) Recipe For Later
    • What Do You Think?!
    • More Easy Salad Recipe Ideas
    • Printable Recipe
    • Beet & Yogurt Salad (Patzarosalata)
    • Reader Comments & Ratings

    Why You'll Love This Beet and Yogurt Salad

    • This beet yogurt salad is a real show stopper - ideal for entertaining.
    • The perfect salad to get a rainbow of colorful veggies into your weekly diet.
    • Greek beetroot salad is ideal for celiacs or gluten free diets.
    • Hand's on prep time is minimal, most of the time is taken up with the beets roasting in the oven.
    • Prep ahead and roast the beets in advance, then it just takes 5 minutes to dress the salad when you're ready to eat.
    • Love salad? Try some of these great tasting recipes:
      • Arugula Burrata Salad with Balsamic
      • Roasted Delicata Squash Salad
      • Easy Quinoa Caprese Salad
      • Herby Vegan Potato Salad
      • Fall Kale Salad

    Beetroot & Yogurt Salad Ingredients

    Find the full list and quantities in the recipe card below.

    Beets - I've used 50/50 red and golden beets as the combination not only looks pretty, but tastes great. I love to add a rainbow of color to my diet. If you can only get your hands on red beets that will work out too.

    Yogurt - Full fat plain Greek yogurt is the best for this recipe as it has a lovely rich and creamy texture. You can use lower fat yogurt if you prefer, but use a minimum 2% fat or it will be too runny.

    Vinegar - Sherry vinegar works best in this salad, it really compliments the other flavors on the dish. You can use white wine, apple cider or rice wine vinegar if you don't have sherry.

    Olive Oil - I always use a good quality extra-virgin olive oil to roast the beets as it adds depth of flavor. You can also use regular olive oil.

    close up of beet and yogurt salad, comprising yogurt dressing, topped with red and gold roasted beets, a drizzle of olive oil and sprigs of fresh dill

    How to Make Beet & Yogurt Salad - Step-By-Step

    Find the full printable recipe below.

    Scrub the beets then roast wrapped in aluminum foil with olive oil and a pinch of salt until fork tender. This will take between 40 and 60 minutes depending on the size of the beets.

    Allow the beets to fully cool in the foil parcel then unwrap and remove the skins using paper towel. Cut the skinned beets into wedges.

    Make the dressing combining vinegar, olive oil, sugar and seasoning in a large bowl. Add the beet wedges and toss until they're well coated.

    Serve by smearing Greek yogurt on a large serving plate then topping with the dressed beets, any remaining dressing and chopped dill.

    Frequently Asked Questions

    What is the easiest way to roast beets?

    Preheat the oven to 400°F then scrub the beets with a vegetable brush. Cut any large beets in half, leave smaller ones whole so they are roughly an even size. Next wrap them in aluminum foil with a drizzle of extra virgin olive oil and a sprinkle of sea salt.

    Place the aluminum parcel on a baking sheet and roast in the oven until fork-tender (test them with a knife or skewer). They will take anywhere between 40 and 60 minutes depending on the size of the beet. Once they're cooked, unwrap the parcel, peel and they are ready to enjoy.

    What's the easiest way to peel beets?

    The easiest way to peel beets is to rub off the skins with a piece of paper towel. They don't stain your hands with pink color as much when cooked - but you can also do this step with plastic gloves on.

    beet and yogurt salad, a white plate filled with yogurt dressing, topped with red and gold roasted beets, a drizzle of olive oil and sprigs of fresh dill

    Variations & Substitutions for Beetroot & Yogurt Salad

    • I've used dill in this salad, but any fresh herbs will work great, try fresh mint or parsley.
    • Add extra flavor while roasting the beets, place some garlic cloves and/or sprigs of fresh thyme into the parcel.
    • For a middle eastern twist you can also try roasting the beets in cumin seeds.
    • Sherry vinegar is my go-to for this recipe, or another lighter vinegar like apple cider or white wine vinegar. In a pinch you could also use balsamic vinegar or red wine vinegar.

    Tips & Tricks For Making this delicious salad

    This is a great prep ahead dish, if you roast the beets in advance this salad takes just 5 minutes to pull together and will be the prettiest thing on your table!

    If you are in a time crunch buy ready roasted beets from the store. Don't buy beetroots in vinegar however as they are too sour and strong for this salad recipe.

    How To Serve Beet & Creamy Yoghurt Salad

    Serve the beets warm or at room temperature. It's perfect for a light and delicious meal, and I like to serve my Greek beet salad with some crusty bread.

    My easy beetroot salad also makes a delicious and hearty side salad, as the yogurt sauce balances out richer meat dishes. Try it with my Cast Iron Pork Tenderloin, Roast Chicken or Grilled Chicken Thighs with Lemon & Garlic.

    How To Store Leftover Beet & Yogurt Salad?

    If you have leftovers, I recommend storing the roasted beets and yogurt sauce in separate containers. This will avoid the juices from the beets bleeding into the sauce. You can store in an airtight container in the refrigerator for 3-4 days.

    If you prefer the beets to be served warm, pop the back into a hot oven to warm through, before preparing the salad.

    Pin This Beet & Yogurt Salad (Patzarosalata) Recipe For Later

    Pinnable image with recipe title and beet and yogurt salad, comprising a white plate filled with yogurt dressing, topped with red and gold roasted beets, a drizzle of olive oil and sprigs of fresh dill

    What Do You Think?!

    I'd love to know what you think about this recipe! I'd be so grateful if you scroll down to the bottom of the page and leave a star rating and comment.

    Don't forget to go over to Facebook and Instagram and make sure you're following me so you can join in the chat. And remember to save this recipe to your Pinterest too!

    • Facebook
    • Instagram
    • Pinterest

    More Easy Salad Recipe Ideas

    • Easy Kale & Cannellini Bean Salad with Lemon Dressing
    • Easy Beetroot & Walnut Salad with Feta Recipe
    • Burrata and Prosciutto (Salad or Appetizer Recipe)
    • Mexican Tuna Salad (Ensalada de Atún)

    Printable Recipe

    Beet & Yogurt Salad (Patzarosalata)

    This Beet & Yogurt Salad (also know as Patzarosalata) looks stunning, tastes amazing yet is super simple to make. It combines red and gold oven roasted beets with a creamy yogurt sauce.
    5 from 1 vote
    Print Recipe Share Pin Recipe Save Saved!
    Prep Time 20 minutes mins
    Cook Time 50 minutes mins
    Cooling Time 30 minutes mins
    Total Time 1 hour hr 40 minutes mins
    Course Appetizer, Main Course
    Cuisine Greek, Mediterranean
    Servings 4
    Calories 258 kcal

    Ingredients
     
     

    • 6 medium Beets - a mix of red and golden varieties looks great
    • 2 tbsp Vinegar - sherry otherwise use white wine, apple cider or rice wine vinegar
    • 4 tbsp Extra Virgin Olive Oil
    • ⅛ tsp Sugar
    • ¾ cup Greek Yogurt - at least 2% but ideally full fat!
    • 2 tbsp Fresh Dill - chopped
    • Sea Salt and Black Pepper

    Instructions
     

    • Preheat the oven to 400°F/200°c.
    • Scrub the beets well then place on a large square of aluminum foil.
    • Drizzle with around ¼ of the olive oil and a sprinkle of sea salt.
    • Wrap the beets in the foil then place the parcel on a baking sheet.
    • Roast until fork-tender (test them with a knife or skewer). They will take anywhere between 40 minutes to an hour depending on the size of the beet.
    • Allow to cool in the foil parcel.
    • Peel the beets by rubbing off the skins with a piece of paper towel. You can use plastic gloves to save your hands getting stained!
    • Cut the beets into wedges.
    • In a medium bowl, mix the vinegar, remaining olive oil, sugar. Season generously with salt and black pepper.
    • Toss the beats in the bowl and make sure they are coated with dressing.
    • Smear the yogurt over a large serving plate in swirls. season with sea salt.
    • Spoon the beets onto the plate. Add any remaining dressing.
    • Scatter over the chopped dill and serve!

    Nutrition

    Calories: 258kcalCarbohydrates: 26gProtein: 8gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.003gCholesterol: 2mgSodium: 213mgPotassium: 883mgFiber: 7gSugar: 19gVitamin A: 101IUVitamin C: 13mgCalcium: 83mgIron: 2mg
    Nutritional information is provided as a courtesy only and should be taken as an estimate rather than a guarantee. Ingredients can vary and the Family Food Kitchen can't guarantee the accuracy of this information.
    Tried this recipe?Let us know how it was!
    SHARE RECIPE BY EMAIL
    « Chicken & Chickpea Curry with Spinach
    Instant Pot Pulled Lamb Leg »
    • Share
    • Tweet
    • Yummly

    Reader Interactions

    Comments

    No Comments

    5 from 1 vote (1 rating without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Jo Family Portrait

    I'm Jo. As a recipe developer and busy mum of 3, I can help you eat well when time is short! This blog contains loads of delicious, fast and easy-to-achieve recipes. Follow along and feed your family with less stress.

    Browse by Category

    Latest Recipes

    Creamy Cauliflower & Blue Cheese Soup Recipe

    Easy Roast Tenderstem Broccoli with Lemon & Garlic

    Easy Pork Curry with Mushrooms (Tomato Base)

    Easy Cottage Cheese Ranch Dip - High Protein

    Easy Chicken Alexander Recipe with Mushrooms & Bell Peppers

    Hot Baked Feta Cheese Dip with Honey - Simple Recipe

    Footer

    About

    • About The Family Food Kitchen
    • Privacy Policy & Disclaimers

    Newsletter

    • Sign Up!

    Contact

    • Contact Me
    • Work With Me

    Copyright © 2024 The Family Food Kitchen

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.