Beetroot Yogurt Salad
Ingredients
Metric
2 medium beets, cooked
1 medium cucumber
300 g plain yogurt, soy or cashew
2 cloves garlic, crushed
2 tbsp fresh dill
½ tbsp apple cider vinegar
1 tsp salt
Optional Garnish:
1 tbsp fresh dill
⅛ tsp ground black pepper
US
2 medium beets, cooked
1 medium cucumber
10 oz plain yogurt, soy or cashew
2 cloves garlic, crushed
2 tbsp fresh dill
½ tbsp apple cider vinegar
1 tsp salt
Optional Garnish:
1 tbsp fresh dill
⅛ tsp ground black pepper
MAKES2 portions
PREP TIME10 minutes
COOKING TIME-
TOTAL TIME10 minutes
Steps
1Cut cucumber lengthwise and scoop out the seeds using a spoon or a knife. Grate on a medium grater over a mixing bowl. Add yogurt, crushed garlic, vinegar, dill and salt.
2Mix to combine using a spoon.
3Spread over a plate.
4Cube cooked beetroot and add to the yogurt.
5Garnish with fresh dill and sprinkle with freshly ground black pepper.
Nutritional Info
Makes 2 portions
110 Calories per portion
9g protein
10g carbohydrates
2g fiber
3g fat
110 Calories per portion
9g protein
10g carbohydrates
2g fiber
3g fat
High in Vitamin K
High in Manganese
High in Potassium
High in Manganese
High in Potassium
