Beet Salad with Garlic Yogurt

Combining antioxidant-rich beetroots with high-protein strained yogurt creates a light and nourishing meze.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 400 g fresh beetroots (about 2-3 medium) · 180 kcal in the whole recipe
• 200 g strained yogurt · 190 kcal in the whole recipe
• 2 cloves garlic, finely grated · 9 kcal in the whole recipe
• 1 tsp olive oil · 44 kcal in the whole recipe
• 10 g walnuts, finely chopped · 65 kcal in the whole recipe
• 1/2 tsp salt

Method

1. Place the washed beetroots in a pot, cover with water, and boil for about 30 to 35 minutes until tender.

   

2. Peel the warm beetroots and grate them coarsely, then set aside to cool.

   

3. In a mixing bowl, whisk together the strained yogurt, garlic, olive oil, and salt until smooth.

   

4. Fold the grated beetroots into the garlic yogurt mixture until well combined, then transfer to a serving dish.

   

5. Sprinkle the chopped walnuts over the top before serving cold.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.