Beets in Yogurt

posted on: Jul 29, 2025

By: Habeeb Salloum/Arab America Contributing Writer

The years of drought that hit us hard during our homesteading and farming years in southwestern Saskatchewan, were difficult and enduring times.  My parents who had immigrated from Syria, survived those harsh years with the know-how and experience of their homeland, especially to prepare foods.  Yogurt was a staple there as it was on our farm.  My mother made it weekly. It was a necessity of life, as she would remind us, to keep us healthy.

With yogurt on hand, many dishes were improvised from the original with what was grown in our hand watered garden.  One of the tastiest was Beets in Yogurt, a refreshing dish especially during Saskatchewan’s hot and dry summers.

Serves 6

1-pound cooked beets, peeled and diced into 1/2-inch cubes

2 cups plain yogurt

3 tablespoons vinegar

3 tablespoons olive oil

4 tablespoons finely chopped fresh coriander leaves

1/2 teaspoon salt

1/4 teaspoon black pepper

1/8 teaspoon cayenne

Combine all the ingredients in a serving bowl and chill before serving.

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