Try this Beetroot Salad with Yoghurt Dressing recipe, or contribute your own.
Suggest a better descriptionBoil the whole beetroots with skin on in lightly salted water for about 20 minutes or until tender. When they have cooled enough to peel, remove skin and cut into 2cm square cubes.
Heat butter in a non-stick frypan over a low head and add the beetroot. Fry for a few minutes and the sprinkle on the sugar. Increase the heat and cook until the beetroot begins to caramelise, tossing it in the buttery syrup from time to time.
Add a squeeze of lemon juice and salt & pepper to taste.
Set aside to cool.
Crush the garlic clove and add 1/2 teaspoon salt and mix together in a bowl. Add in yoghurt and mint. Mix together and adjust seasoning to taste. Place in the fridge to chill. (This can be made the day before if you want)
To assemble, spoon the beetroot into a serving bowl and top with the yoghurt and garnish with a few mint leaves. The beetroot can be either at room temperature or chilled. You can also serve the beetroot and the yoghurt in two separate bowls.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (67g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 46 | ||
Calories from Fat: 9 (20%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1g | 1 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 3.7mg | 1 % | |
Sodium 43.5mg | 1 % | |
Potassium 154.5mg | 4 % | |
Total Carbohydrate 6.2g | 2 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 6.1g | ||
Protein 3.3g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 46
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