matchstick beet salad

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1 pound unpeeled beet roots (about 2 medium or 1 1/2 large)
1/2 cup strained yogurt (Greek yogurt or labneh)
1/4 to 1/2 teaspoon salt, to taste
1/4 cup minced red onion or shallot
2 tablespoons chopped mint (split in half)
2 tablespoons chopped dill (split in half)


  1. Submerge the beets in salted water and bring to a boil over high heat. As soon as the water starts to boil, cover, reduce heat to low, and simmer for about 45 minutes, until you can insert a butter knife into the center with no crunchiness (this may take less or more time, depending on their size and shape).
  2. Once the beets are done, strain them and let them cool. You can speed up the cooling process by putting them in an ice bath. Once they’re cool, use a paper towel to slough off the skins.
  3. Cut the beets into a thick julienne, or allumette (matchsticks): slice the beets about 1/8 inch thick. Stack about 3 slices, and cut them into 1/8 inch strips.
  4. Combine the salt and yogurt, and taste, adjusting the seasoning to your preference.
  5. Stir together the beets with the seasoned yogurt, onion, half of the mint, and half of the dill.
  6. Place in a serving bowl and garnish with the other half of the mint and dill.


* You can buy vacuum-sealed, cooked and peeled beets to have this ready sooner. They’re usually in the produce aisle by the tofu. If you’re using these, simply skip the first and second steps. Just avoid pickled beets for this recipe (but, of course, not in general!).