Greek yogurt is so creamy that nonfat and low-fat versions still taste like an indulgence. It’s amazing as an ingredient but also delicious on its own. Did you know that Greeks are purists when it comes to their yogurt? Plain yogurt is still the bestseller in the Greek market. After meals, many Greeks serve a platter of yogurt that is passed around, family-style, with each person helping themselves.
So yes, yogurt is great served plain, and the Greeks are very fond of it that way. However, plain is not the only option. If you’d like to dress your yogurt, try some of these other approaches -- they’re all common in Greece...
With honey and walnuts
With fruit preserves and fresh fruit
With beets for a traditional salad
As an accompaniment to grilled meats
For dips like ttzatziki (yogurt with garlic and cucumber) or melitzanosalata (eggplant and garlic with yogurt)
Traditional Greek Beet Salad
1 pound beets pre-boiled beets
3/4 cup crushed walnuts
1 cup Greek yogurt low fat or non-fat
1 garlic clove, crushed
1 tablespoon olive oil
1 tablespoon vinegar
Salt to taste
Prepare the yogurt dressing my mixing the yogurt with the garlic, olive oil and vinegar. Add salt to taste.
Cut the beets in small bite size cubes and place in large shallow bowl.
Add almost all the walnuts except 1-2 tablespoons, and mix with the beets.
To serve: Either empty the yogurt dressing over the beets and sprinkle with rest of the walnuts.??or??Blend the beets with the yogurt dressing- the dressing will have a pink color.
By Elena Paravantes, RD
Stephanie Ronco has been editing for Food and Health Communications since 2011. She graduated from Colorado College magna cum laude with distinction in Comparative Literature. She was elected a member of Phi Beta Kappa in 2008.