Golden Beet and Beet-Greens Salad with Yogurt, Mint and Dill Recipe (2024)

This was a great combination of flavors, even with several short-cuts. I sauteed the greens with sliced garlic in olive oil, sprinkled some vinegar on when they were ready, and chopped the sauteed garlic for the yogurt sauce. I used ground spices and didn't bother to toast them, or dress the beets with vinaigrette (because I hadn't made any). Just put the beets on the greens and topped with the yogurt sauce for a very tasty weeknight meal. I plan to try it as written when I have more time.

Amazing recipe. I think next time I will use 1/4 cup of red onion.For leftovers, I put a veggie patty on top and it worked beautifully together with the condiments and veggies. These were my modifications: I roasted the beets in tinfoil instead. I also did not have cumin seeds so just put cumin powder in with the corriander seeds in a dry pan and then ground them with a wine bottle. It worked beautifully. I did not use dill, and it was still delicious.

1-1/2 hours, labor intensive.

Wonderful and would use less vinegar next time.

A knock-out of a vegetable dish. And I like that it can be prepared in advance and then assembled last minute. I used a combination of red and yellow beets (the yellow ones cook faster but it didn't matter), a variety of greens, and low-fat Greek yogurt. The coriander-cumin mix is essential; what a wonderful flavor the spices impart.

This was a huge hit! I didn’t have enough beets, so I used some rainbow chard that I had in the fridge. I sliced and sautéed the stalks with garlic/salt/pepper/chile flakes and combined with roasted beets. Then I mixed the chard greens in with the beet greens. It was delicious!

I've made this several times recently. I cook for myself and appreciated a salad that kept well in the refrigerator for four or five days with no loss in flavor.

Added a touch of tahini to the vinaigrette

I used the America Test Kitchen method to pressure cook the beets..which made this a quick and delicious weeknight dinner. Scrub and trim the beets, chop into 3/4 inch pieces. Add beets, 1/2 cup water, 1 tsp of fennel or caraway seeds. High pressure for 8 minutes, then manual release. I used organic beets and left skins on.

This was wonderful! It took a while so it became the main dish for dinner, but it is a showstopper! I used a thick balsamic vinegar that I happened to have. Yum!

This is a great dish…and here’s a fun tip. We had a lot of beets leftover and decided to serve them with plain mixed greens and the remaining vinaigrette for a salad. Then we took the remaining yogurt sauce (we had quite a bit leftover) and put it in the food processor with a can of drained chickpeas and thinned with a couple of tablespoons of olive oil for a really delicious dip!

Excellent! I used beet greens, radish tops, and mustard greens to get to the needed amount of greens. They held up nicely after a quick blanch, and the bracing dressing was lovely with the earthy beets and greens. Served with pork schnitzel for one of the best meals I’ve made in a while.

So, I peeled, diced and roasted my beets, then sauteed some kale (that's the greens I had on hand). Skipped the vinaigrette but enjoyed the yogurt sauce.Also put the yogurt sauce on the turkey burgers this went with.

One minute in hot water pulverized the beet greens. I scrapped it entirely. Flavors look great, but I don’t get the appeal of soggy greens.

I found some beautiful golden beets and greens at the Farmer’s market and wanted to do them justice. In my honest opinion this is a labor intensive and time consuming dish. It takes quite a while to assemble all the components but that said this is a total flavor bomb. Absolutely delicious .if you know anyone who doesn’t like beets this may just win you a convert. I made the recipe to the letter except I used sherry vinegar in place of red wine and already ground spices I roasted on the stove.

A fiddley recipe. The beets take at least an hour so I cooked them ahead. I had beet greens which required de-stemming and thoroughly washing. I used dried herbs to save some time for the dressing and yogurt. I probably should’ve let them sit longer. The cumin-coriander was a little too pronounced. I enjoy beets, but won’t make this recipe again.

In the last step, tossed the beets and the greens with the vinaigrette all together. Saves a bowl.

Loved this. Grilled the beets in tinfoil. Added romaine and cuke for more substantial salad. Agree with comment about using less vinegar next time. Must have overdone the greens and would saute next time. Didn’t have mint but looking forward to a version with it.

I used lemon juice instead of vinegar and sliced beets to cook faster - very yummy!

Very successfully steamed the beets in an old-fashioned (?) double-boiler/steamer on my stovetop, thus avoiding the waste of energy to heat the oven, plus the use of aluminum foil. Beets turned out perfectly! Loved this recipe, even with low-fat yogurt.

Made with a CSA mixture of red beets and Chioggia. Cut the stems in small pieces and balanced them separately from the stems. Didn’t have coriander, so used fennel seed, and didn’t have dill. I didn’t miss either. Very delicious and moresome.