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🥗 Creamy Beetroot Yogurt Salad

169 kcal · 30 min · 4 servings

Ingredients

• 600 g fresh beetroot (or pre-cooked vacuum-sealed beetroot)
• 450 g yogurt
• 2 garlic cloves
• salt
• pepper (from a mill)
• 2 tbsp lemon juice
• 1 tbsp olive oil
• flat-leaf parsley (for garnish)

Instructions

1. 1. Wash the beetroot bulbs thoroughly.
2. 2. Place them in a pot and cover with plenty of water.
3. 3. Cook them over medium heat for 60 to 90 minutes until tender.
4. 4. Drain the water and immediately rinse the bulbs with cold water to stop the cooking process.
5. 5. Let the beetroot cool down completely.
6. 6. Place a large coffee filter bag into a conical sieve.
7. 7. Fill the yogurt into the bag.
8. 8. Let the yogurt drain for 30 minutes.
9. 9. Peel the cooled beetroot bulbs.
10. 10. Grate the peeled bulbs coarsely into a bowl.
11. 11. Peel the garlic cloves.
12. 12. Press the garlic through a press directly onto the grated vegetables.
13. 13. Carefully remove the yogurt from the coffee filter bag.
14. 14. Mix the drained yogurt with the vegetables.
15. 15. Season the mixture with salt and pepper to taste.
16. 16. Add lemon juice.
17. 17. Stir in the olive oil.
18. 18. Divide the salad among small serving bowls.
19. 19. Garnish each plate with fresh parsley.
20. 20. Serve the salad with white bread.

Nutrition per serving

• kcal: 169
• Protein: 7 g · Fett/Fat: 7 g · Carbs: 18 g