← All recipes

🥗 Crunchy Beetroot Salad with Quark Dressing

96 kcal · 30 min · 4 servings

Ingredients

• 0.5 tsp yellow mustard seeds
• 150 g cooked beetroot (vacuum-packed; peeled)
• salt
• pepper
• 1 sprig parsley
• 4 stalks chives
• 1 tbsp mineral water
• 30 g low-fat quark (1.5 tbsp)

Instructions

1. 1. Place the mustard seeds in a mortar.
2. 2. Crush the mustard seeds coarsely.
3. 3. Pat the beetroot dry with kitchen paper.
4. 4. Cut the beetroot into strips about 5 millimeters wide.
5. 5. Put the beetroot strips into a bowl.
6. 6. Add the crushed mustard seeds.
7. 7. Add a pinch of salt.
8. 8. Season with some pepper.
9. 9. Mix everything well.
10. 10. Wash the herbs under running water.
11. 11. Shake the herbs dry.
12. 12. Pluck the parsley leaves from the stems.
13. 13. Finely chop the parsley leaves.
14. 14. Cut the chives into fine rings.
15. 15. Put the parsley and chives into a small bowl.
16. 16. Add the quark to the bowl.
17. 17. Add some mineral water.
18. 18. Stir the mixture until smooth.
19. 19. Season the dressing with salt and pepper.
20. 20. Pour the dressing over the salad.

Nutrition per serving

• kcal: 96
• Protein: 8 g · Fett/Fat: 1 g · Carbs: 12 g