Best 5 Beet Koshumbir Beet Salad With Yogurt Recipes

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Beet Koshumbir, also known as Beet Salad with Yogurt, is a classic Indian salad that combines the earthy sweetness of beets with the tanginess of yogurt and the crunch of vegetables. It is a vibrant and refreshing dish that can be enjoyed as a side dish or as a light lunch or dinner. The salad is incredibly easy to make, requiring only a handful of simple ingredients and minimal preparation. With its vibrant colors and delicious flavors, Beet Koshumbir is sure to be a hit at any gathering. So, gather your ingredients and let's embark on a culinary journey to create this delightful and healthy salad.

Let's cook with our recipes!

SALAD WITH BEETS AND YOGURT DRESSING



Salad with Beets and Yogurt Dressing image

Greek yogurt is thicker, creamier, and higher in protein than regular yogurt, so it makes a deliciously creamy dressing with a tang that pairs nicely with beets.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 55m

Number Of Ingredients 8

3/4 pound beets (2 large or 8 small), trimmed
3 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
1/2 cup Greek yogurt (full-fat or 2%)
2 teaspoons sherry vinegar
1 head, Boston lettuce
2 tablespoons fresh tarragon
1/2 cup unsalted pistachios, toasted

Steps:

  • Preheat oven to 450 degrees. Place beets in a 12-inch square piece of foil. Drizzle with 1 tablespoon oil and season with salt and pepper; fold foil into a packet. Roast until beets are easily pierced with a paring knife, 30 to 45 minutes. When cool enough to handle, peel beets and cut into wedges.
  • Whisk together yogurt, vinegar, and 2 tablespoons oil; season dressing with salt and pepper. Thin as desired with 1 to 2 tablespoons water. Divide lettuce among plates and top with beets, tarragon, pistachios, and dressing. Serve immediately.

Nutrition Facts : Calories 236 g, Fat 19 g, Fiber 3 g, Protein 8 g

MEDITERRANEAN BEET AND YOGURT SALAD



Mediterranean Beet and Yogurt Salad image

Different versions of this salad are popular from Turkey to North Africa. Red beets are used throughout the Mediterranean, but you could make this pungent salad with any type. If you mix the yogurt into the beets, your salad will be pink. I prefer to spoon it over the top.

Provided by Martha Rose Shulman

Time 3h10m

Yield Serves 4

Number Of Ingredients 8

4 medium size beets, roasted
1 1/2 tablespoons sherry vinegar, white wine vinegar, or cider vinegar
1 teaspoon sugar
2 tablespoons extra virgin olive oil
Salt and freshly ground pepper to taste
1 to 2 garlic cloves (to taste)
1/2 cup thick Greek style yogurt or drained yogurt
2 tablespoons minced dill

Steps:

  • Roast the beets, peel and cut in wedges or slice into half-moons. Stir together the vinegar, sugar, olive oil, and salt and pepper to taste. Toss with the warm beets and allow to marinate for 2 to 3 hours at room temperature or in the refrigerator.
  • Place the garlic in a mortar and pestle, add 1/8 teaspoon salt, and mash to a paste. Stir into the yogurt. Stir in half the dill. Add salt and pepper to taste. Drain the beets and stir some of the marinade into the yogurt (to taste). Toss with the beets, or arrange the beets on a platter and drizzle the yogurt over the top. Sprinkle on the remaining dill, and serve.

Nutrition Facts : @context http, Calories 138, UnsaturatedFat 6 grams, Carbohydrate 12 grams, Fat 9 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 313 milligrams, Sugar 8 grams

GOLDEN BEET AND BEET-GREENS SALAD WITH YOGURT, MINT AND DILL



Golden Beet and Beet-Greens Salad with Yogurt, Mint and Dill image

Provided by David Tanis

Categories     salads and dressings, side dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 19

2 pounds medium golden beets in skin, well washed (or red or other beets)
12 to 16 ounces beet greens (or chard or other greens)
1 teaspoon coriander seeds
1 teaspoon cumin seeds
1/3 cup red onion or shallot, finely diced
2 garlic cloves, finely grated
3 tablespoons red wine vinegar
Salt and pepper
1 teaspoon toasted cumin-coriander mixture
Pinch cayenne
4 tablespoons extra virgin olive oil
1 cup full-fat plain yogurt
1 garlic clove, finely grated
Salt and pepper to taste
Pinch cayenne
1 teaspoon toasted cumin-coriander mixture
2 tablespoons fresh mint, finely chopped
1 tablespoon extra virgin olive oil
3 tablespoons freshly snipped dill for garnish

Steps:

  • Roast the beets: Put them in a baking dish in one layer (if some beets are larger, halve them so they will cook evenly). Add about 2 inches water to the pan and cover tightly with foil. Bake at 375 degrees for at least an hour, or up to one and a half hours, until fork tender. Remove the foil, pour off the liquid and let cool for a few minutes, then peel while still slightly warm. Cut into wedges and set aside.
  • Cut beet greens into 1-inch ribbons, then wash well 3 times in abundant cold water to remove any sand or grit. Bring a large pot salted water to boil. Add the greens and cook briefly till wilted, about 2 minutes. Drain, cool under running water, then squeeze out excess water.
  • In a dry pan over medium heat, toast the coriander and cumin seeds until fragrant and just lightly browned, about 2 minutes. Grind to a coarse powder in a mortar or spice mill.
  • Make the vinaigrette: Put the onion, garlic and vinegar in a small bowl and leave for 5 minutes or so, then whisk in the remaining ingredients.
  • Make the yogurt sauce: Put the yogurt in small bowl. Add the garlic, salt and pepper, cayenne, cumin-coriander mixture, mint and olive oil.
  • Season the beet wedges lightly with salt and dress with half the vinaigrette. In a separate bowl, lightly salt the greens and dress with remaining vinaigrette. Arrange dressed beets and greens on a platter and top with a little smear of the yogurt sauce. Sprinkle with dill, and pass the rest of the yogurt sauce at the table.

Nutrition Facts : @context http, Calories 222, UnsaturatedFat 10 grams, Carbohydrate 23 grams, Fat 13 grams, Fiber 8 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 680 milligrams, Sugar 13 grams

BEET KOSHUMBIR - BEET SALAD WITH YOGURT



Beet Koshumbir - Beet Salad with yogurt image

This dish is from Maharastra, India and it is usually served with rice and lentils. It is very creamy and you may want to cut the yogurt back to 8 oz, depending on personal taste. Believe it or not it is low cal and high potassium

Provided by Bergy

Categories     Lunch/Snacks

Time 40m

Yield 6 serving(s)

Number Of Ingredients 3

4 medium peeled beets, , cooked,cooled and cut into small dice
16 ounces plain low-fat yogurt
chopped fresh dill (, for garnish)

Steps:

  • Fold the beets gently into the yogurt.
  • Place in a serving bowl and garnish with chopped dill.

ROASTED BEETS WITH YOGURT



Roasted Beets with Yogurt image

Three types of beets combine to colorful effect in this delicious salad recipe from chef Dan Kluger. Also try:Peekytoe Crab Toast, Shaved Raw Summer Squash with Parmesan Dressing, Roasted Squash with Parmesan

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 10

1/3 pound baby red beets
1/4 cup plus 1 tablespoon coarse salt
3 tablespoons red-wine vinegar
1/2 cup plus 1 tablespoon extra-virgin olive oil
1/3 pound baby golden beets
1/3 pound baby candy cane beets
2 cups organic Greek yogurt
1/4 cup aged balsamic vinegar
2 ounces fresh chervil
Sea salt and freshly ground black pepper

Steps:

  • Preheat oven to 400 degrees.
  • Place red beets in a bowl and toss with 1 tablespoon coarse salt, 1 tablespoon red-wine vinegar, and 1 tablespoon olive oil. Wrap red beets in parchment paper-lined aluminum foil and set aside; repeat process in a clean bowl, first with golden beets, then with candy cane beets.
  • Place wrapped beets on a baking sheet and transfer to oven; roast until beets are easily pierced with the tip of a small knife, 1 to 1 1/2 hours. Remove from oven and let cool slightly. Remove skins by rubbing each type of beet with a paper towel.
  • Cut beets into halves or quarters and transfer to a large bowl. Drizzle with 1/4 cup olive oil, remaining 2 tablespoons coarse salt, and pepper; toss to combine.
  • Spoon yogurt into the bottom of a large shallow serving bowl; top with an even layer of beets. Drizzle with remaining 2 tablespoons olive oil and balsamic vinegar; garnish with chervil and season with sea salt and pepper. Serve.

Tips:

  • Choose fresh, firm beets for the best flavor and texture.
  • To save time, you can use pre-cooked beets. Just be sure to drain and rinse them well before using.
  • If you don't have any yogurt on hand, you can substitute sour cream or buttermilk.
  • Feel free to add other vegetables to the salad, such as shredded carrots, cucumbers, or radishes.
  • For a spicy kick, add a pinch of cayenne pepper or red chili flakes to the yogurt mixture.
  • Serve the salad immediately or chill it for later. It will keep well in the refrigerator for up to 3 days.

Conclusion:

Beet Koshumbir is a refreshing and flavorful salad that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. Whether you serve it as a side dish or a main course, this salad is sure to please everyone at the table. So next time you are looking for a healthy and delicious salad recipe, give Beet Koshumbir a try!

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