Vegetarian Recipe: Bonkers Beet Salad

Written by Stanley Currier

This beet salad has its roots in the Eastern European kitchen, but has been modified to appeal to the health conscious. A delicious vegetable-layered salad, the added mixture of yogurt and cheese makes it a nice complement to a main dish, or as a stand-alone light meal. Use a glass bowl to showcase the colorful layers and really impress your dinner guests!

Layered Beet Salad (Vegetarian and Gluten Free) 

Total Prep Time: 60 - 90 minutes

Serves 8


  • 2 medium sized red beets
  • 4 medium sized potatoes
  • 2 carrots
  • Half bag of green peas, thawed
  • 3 medium sized pickles, grated
  • 1 can of corn
  • 2 cups of fat-free Greek yogurt
  • Fat free or low-fat gluten free mozzarella cheese
  • 1 tablespoon lemon juice
  • 2 tablespoons olive oil
  • 1 tablespoon apple cider vinegar
  • 1 bunch each of dill and cilantro, chopped finely
  • Salt & pepper


1. Peel and boil the beets for 30-45 minutes; add salt to the boiling water. After cooling the beets, grate finely and add the olive oil, apple cider vinegar, lemon juice, salt and pepper, and half of the dill and cilantro. Chill while preparing other ingredients or better yet, overnight.

2. Peel and boil the potatoes and carrots together for 20 minutes in salted water. After cooling, grate each ingredient and put in separate bowls. Tip: save the stock to drink or use as a further soup base!

3. In a large glass bowl, assemble your ingredients in the following order, starting from the bottom

  • potato layer
  • thin layer of yogurt
  • beet layer
  • thin layer of yogurt
  • peas, corn and pickles
  • thin layer of yogurt
  • carrot layer, as well as any leftover potato, plus salt
  • thin layer of yogurt
  • beet layer on top
  • Cover the salad with finely shredded mozzarella cheese and remaining fresh herbs.

Serve as a first course, dressed with a sprig or two of cilantro or dill; pair with black or pita bread.

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