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- Beetroot and Yogurt Salad
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PrintBEETROOT AND YOGURT SALAD
Cooked Beetroot and cucumber are smeared with yogurt to give interesting change in salad menu. As the red coloured beetroot is mixed with white yogurt, the visual appearance is great. This Salad is not only nutritious and also does not fail to seek a special attention of the guests.
Serves :
8
Preparation Time :
Preparation Method :
- Cut the beetroot and dill cucumbers into 1 inch dice and place in a mixing bowl.
- Mix together the vinegar, yogurt, and salt and pepper to taste.
- Pour over the beetroot and cucumber and mix thoroughly.
- Turn into a shallow serving dish and sprinkle with the chopped dill or fennel to serve.
INGREDIENTS
- 750 grams cooked beetroot
- 4 dill cucumbers
- 4 tablespoons wine vinegar
- 8 tablespoons plain low-fat yogurt
- Salt
- Freshly ground black pepper
- 2 tablespoon chopped dill or fennel
8 comments for “Beetroot and Yogurt Salad”
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