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beet salad recipe on white plate

How To Make The Beet Root Salad

Delicious bold beet root salad that sits comfortably next to your favorite protein.
Course Holiday Dinner, Side Dish
Cuisine American, International, Turkish
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 6 People
Calories 199kcal


  • 3 Beets
  • ½ Cup Garlic Yogurt Sauce
  • ¼ Cup Chopped Fresh Parsley
  • ¼ Cup Extra Virgin Olive Oil
  • ¼ Cup Sherry Or Lemon Juice
  • ½ Tsp. Kosher Salt


  • Boil the beets until fork tender.
    Let the beets to cool then peel then cut into the desired shapes and size (bite-size pieces).
    In a separate bowl, mix the sherry, oil, salt and pepper and fresh chopped parsley. Pour the mixture over the beets and mix well to combine.
    Serve the beets in a plate with the Turkish style yogurt dipping sauce.
    step by step guide
  • For a true Turkish beetroot salad, peel the beets once cooled. Shred and combine the beets then mix the beets with the yogurt together. Refrigerate and serve when ready.
    beet salad recipe on white plate



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Calories are estimated per serving. 
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Serving: 6People | Calories: 199kcal | Carbohydrates: 19g | Protein: 3g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 965mg | Potassium: 362mg | Fiber: 4g | Sugar: 14g | Vitamin A: 1IU | Vitamin C: 17mg | Calcium: 5mg | Iron: 24mg