Ingredients

  • 2 teaspoons fresh lemon juice
  • 1 teaspoon finely chopped garlic
  • 1 teaspoon salt
  • 1-½ cups drained yogurt
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon chopped fresh dill
  • Freshly ground black pepper
  • 1 to 1-1/2 cups cooked shredded golden beets

Directions

Combine the lemon juice, garlic and salt in a bowl and let stand 10 minutes. This step takes some of the heat out of the raw garlic. Stir in the yogurt, olive oil, dill and pepper to taste. Fold in the beets and adjust the seasoning. Serve cold or at room temperature.

Sortun recommends Chioggia (pink) or golden beets; you can use red beets but the salad will be a shocking pink.

Notes

Sortun recommends Chioggia (pink) or golden beets; you can use red beets but the salad will be a shocking pink.

Nutritional Information
PER SERVING: 95 calories, 4 g protein, 11 g carbohydrate, 4 g fat (2 g saturated), 8 mg cholesterol, 273 mg sodium, 2 g fiber.
Categories
Low Fat, Low Saturated Fat, Vegetable, Vegetarian
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