Beet and Carrot Salad with Toasted Walnuts on Tzatziki

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Perfect for your next summer get-together!

Meet our Beet and Carrot Salad with Toasted Walnuts on Tzatziki. It’s a vibrant, nutrient-packed dish that combines earthy sweetness, satisfying crunch, and creamy indulgence.

The natural sweetness of beets and carrots pairs beautifully with the nutty richness of toasted walnuts, while the cool, garlicky tzatziki adds a refreshing contrast.

This salad is not only stunning but also bursting with flavor and texture that make every bite exciting. Whether served as a side or a light meal, it’s a delightful fusion of Mediterranean and wholesome ingredients that brings freshness to your table.

Beet and Carrot Salad with Toasted Walnuts on Tzatziki

Servings

Ingredients

1 tbsp butter
3 small carrots, peeled and sliced into sticks
3 asparagus stalks, sliced into 1” pieces (optional)
15 oz can of beets, drained and quartered
1 tbsp olive oil

Dressing

¾ cup plain Greek-style yogurt
¼ cup cucumber, grated and drained
1 lemon, juiced
1 clove garlic, minced
2 tbsp fresh dill, chopped
1 tbsp honey (optional)
kosher salt

Garnish

2 tbsp walnuts, chopped and toasted
¼ cup feta, crumbled

Instructions

In a skillet, melt the butter and sauté the carrots and asparagus pieces until they are just tender and browned. Remove them from the skillet and place them in a medium-sized mixing bowl, and set aside.
In the same skillet, add the chopped walnuts and toast over medium heat just until fragrant. Remove from the skillet and set aside. These will be used for the topping.
In a small bowl, combine the yogurt, grated cucumber, lemon juice, garlic, dill, and honey (optional, to add a hint of sweetness), and season with Kosher salt.
Spread the Tzatziki dressing on the bottom of a small plate.
In the mixing bowl with the sautéed carrots and asparagus, add the quartered beets. Season with Kosher salt, and drizzle about a tablespoon of olive oil over the carrots and beets, then gently toss.
Add the seasoned mixed vegetables on top of the Tzatziki base and top with crumbled feta and toasted walnuts.
Serve immediately.