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Grey plate of Greek beetroot salad with yogurt and herbs.

Greek-style Rainbow Beetroot Salad

  • Author: Rachel Phipps
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes (plus cooling time)
  • Yield: Serves 2-4 1x
  • Category: Salad
  • Cuisine: Greek
  • Diet: Vegetarian


This easy Greek-style Rainbow Beetroot Salad is the perfect way to serve cooked beetroot as part of a Mediterranean-style spread – it also yields delicious leftovers!


  • 2 mixed medium beetroot
  • sea salt
  • 1 tbsp date molasses
  • 1 tbsp extra virgin olive oil
  • 1 tbsp red wine vinegar
  • 1 small garlic clove
  • 2 spoonfuls Greek-style yogurt
  • small handful fresh mint
  • small handful fresh dill


  1. Halve the beetroot and cook in a pan of boiling salted water until fork tender, this usually takes 30 minutes. If you’re using different colours of beetroot, keep the traditional purple beets in a different pan from the other beetroot (or the rest if you’re scaling this recipe up) as they will dye everything else purple!
  2. Meanwhile, to make the dressing whisk together the date molasses, olive oil, vinegar, the garlic clove – finely grated –  and another good pinch of salt.
  3. Once the cooked beetroot are just cool enough to touch carefully peel off the skins – again, for purple beets wear gloves to stop you staining your fingers! Slice into just bigger than bite-sized wedges.
  4. Keeping the purple beetroot in a separate bowl, divide the dressing between the beetroot and toss. Leave to cool completely in the dressing.
  5. Add a spoonful of yogurt to each portion of beetroot, just folding in so swirls of plain yogurt remain visible.
  6. Spoon the different dressed beets onto a serving dish and scatter generously with fresh herbs before serving.