Beet Yogurt Salad

Beets my memory :) I have very special memories attached to beets. Once, while preparing a weekend lunch for the entire family, my mom tasked me with grating the beets, and I vividly remember that unique recipe. As a kid and in my early teens, I frequently helped my mom and sister in cooking, and grating beets was always a fun task—I'd always be surprised by the red stains on my hands that wouldn’t wash off easily.

This colorful salad is a feast for the eyes and taste buds. The deep purplish hue of the beetroot contrasts beautifully with bright yellow corn, vibrant green pesto, and the pure whiteness of yogurt (or coconut cream to veganize the recipe). Can you imagine your salad plate with such striking colors? It’s nature’s wonderful gift—colors that no human can mimic!

Some years back in London, during a weekend retreat at a friend’s spacious kitchen, our host had purchased a variety of organic vegetables and fruits. After preparing a colorful lunch, I noticed some beets sitting unused, and memories of my beet adventures flooded back. So we made a beetroot yogurt salad. When we set the table, the colors were gorgeous and inviting, and after a moment of reflection, our guests enjoyed a delightful meal.

A bit about beets :)

When choosing a beetroot, select one that feels heavy for its size, is unbruised, and shows no surface damage. It’s best to buy beets with fresh green tops. The leaves are edible too—you can juice them or add them to a vegetable stock.

Many people leave these red beauties on the plate as mere decoration, without understanding their valuable health benefits. Once you learn about the nutritional perks of vegetables and fruits, you’ll never overlook them again. Enjoy the sweet, earthy charm of beetroots and appreciate their well-deserved health credentials.

The deep purplish-red hue of beets is so vibrant that mixing them with other vegetables can tint the entire dish red. To avoid this, soak sliced beets in water mixed with two tablespoons of vinegar. If you prefer not to get your hands stained, rub a bit of cooking oil on them before handling. The pigment betanin, an anthocyanin, is also extracted commercially for natural food coloring.

Beetroot salad: You can slice and roast the beets with coconut oil, squeeze lemon juice over them, and add a sprinkle of cayenne powder. They are even delicious when layered with macadamia, goat, or sheep cheese.

Raw: Eating beets raw is best, though many people enjoy them cooked until soft. Keep in mind that cooking significantly reduces betalain content and may cause oxalic acid to form calcium stones when heated.

Juice: Beet juice pairs well with pineapple, ginger, lemongrass, apples, lemon, and ginger. Blend until smooth, then filter or use a slow juice extractor. You can also add carrots, cucumber, and celery. Avoid drinking concentrated beet juice on its own, as it might be too strong and could provoke vomiting or diarrhea—always mix it with other produce.

Pickle/Sauerkraut: Peel, grate, and combine beets with unpasteurized apple cider vinegar, sea salt, honey or raw agave, and herbs. Let it sit for at least 24 hours at room temperature.

Inflammation: Anthocyanins give beets their deep purple color, and the choline in beetroot supports skin, eye, and liver health as well as sleep, muscle movement, learning, and memory.

For more info, read on. Then, follow the recipe below to make this lovely salad. Coming soon: a signature "Veganiced" version.