This refreshing beet salad is topped with a sweet cardamom yogurt dressing.
I really love fresh oven roasted beets. Although they may stain your hands a little bit, they are sweet and tasty.
Today’s recipe is from Cyprus, a small island country in the Mediterranean located near Turkey, Greece, Israel and Egypt. The island’s proximity to both Greece and Turkey influence the Cyprus culture and cuisine greatly.
The Cypriots eat meze, a small selection of food similar to the Spanish tapas, quite regularly. And this beet salad makes a perfect meze dish.Have you ever had a meze meal before? Click To Tweet
Meze is a popular kind of food service is the Balkans, Middle East, and even Central Asia. The dishes are brought to the table 4 or 5 at a time and are meant to be shared with the entire table. Most Meze follow an pattern of food served: olives, tahini, salad, vegetables, eggs, fish, and finally meat.
Today we are going to be focusing on the salad portion of a meze meal with a beautiful roasted beet salad with cardamom yogurt dressing.
This salad is very simple to put together and pairs great with the spiced yogurt dressing.
How To Make The Beet Salad and Yogurt Dressing
To begin, preheat your oven and roast the beets wrapped in aluminum foil until they are nice and tender. Once the beets are cooked, remove from the oven and peel the skin. The fastest way to do this is with a paring knife and slowly use your knife to pare the skin. I like to do this over a bowl rather than my cutting board to prevent staining.
Next prepare the yogurt dressing by combining cardamom, honey, ginger, apple cider vinegar, and greek yogurt. You can keep this in the fridge until needed.
Finally, prepare the beets by slicing them into rounds and drizzling the dressing on top. Sprinkle with a bit of mint and try not to drool. I dare ya.
Love food from the Mediterranean? Add these Turkish Zucchini Fritters to your Meze.
And don’t forget to wash it down with this Syrian Limonana.
Cyprus Beet Salad with Yogurt Dressing
Tasty Roasted beets topped with a cardamom spiced yogurt dressing. Perfect for a meze meal.
- 3 beets
- 1/2 cup Greek yogurt
- 1 tsp olive oil
- 1 Tbsp honey
- 1 tsp apple cider vinegar
- 1 1/2 tsp cardamom
- 1/4 tsp ground ginger
- 1/4 cup mint chopped
- salt and pepper
Preheat the oven to 400F. With a paring knife cut off the tail and top of each beet and wrap the beet in aluminum foil. Place in oven rack and roast until tender, about 1 hour twenty minutes. Your knife should be able to pierce the beet easily.
Meanwhile, in a small bowl prepare the yogurt dressing by combining the Greek yogurt, olive oil, honey, apple cider vinegar, cardamom, and ground ginger. Whisk together and chill until ready to use.
Remove from oven and let cool for 5 minutes. Using a paring knife, peel skin off beet. Slice into rounds and place on platter. Cool in fridge until ready to serve. Top with dressing, mint, and salt and pepper.