A bright pink, high-protein meze of boiled grated beetroot mixed with garlicky Greek yogurt, olive oil and dill. Served cold.
Ingredients
Instructions
- 1
Wash the beetroot in their skins, cover with water in a pot, bring to a boil and cook over medium heat for 40-45 minutes until a knife slides in easily.
- 2
Discard the cooking water, cool the beets in cold water, peel them and let them cool completely.
- 3
Grate the beets on the coarse side of a grater and gently squeeze out some juice.
- 4
Whisk the yogurt with the crushed garlic and salt; finely chop the dill.
- 5
Mix the beetroot with the yogurt and most of the dill, spoon into a dish, drizzle with the olive oil, scatter the rest of the dill and serve cold.
Nutrition
Per serving
| Calories | 111 kcal |
|---|---|
| Protein | 7 g |
| Carbs | 10 g |
| Fat | 5 g |
Similar recipes
SaladsEasyTabbouleh
A Lebanese-style vegan salad packed with parsley and mint, with a little fine bulgur, tomato and green onion, brightened with lemon and olive oil. Great with mezze and grilled dishes.
SaladsEasyTahini Bean Salad
Antalya-style piyaz: tender white beans in a lemony tahini dressing, topped with red onion, parsley, tomato and boiled egg. Great with meatballs or as a filling salad on its own.
SaladsEasyChicken Salad with Mayonnaise
Creamy salad of shredded boiled chicken, pickles, corn and dill in a mayonnaise and Greek yogurt dressing. Great in sandwiches, on crackers or on its own as a high-protein meal.
SaladsEasyTuna Salad
Oil-packed tuna over crisp lettuce, tomato, cucumber, corn, red onion and black olives with a lemon and olive oil dressing. A light yet high-protein lunch plate.
SaladsHardTopik
A traditional Armenian meze of chickpea and potato dough wrapped around sweet onions spiced with cinnamon and allspice, plus tahini. Served cold and sliced; vegan.
SaladsEasyCarrot Tarator with Yogurt
A classic Turkish meze of grated carrots sautéed in olive oil, folded into garlicky strained yogurt with walnuts and dill. Served cold.
SaladsEasyZucchini with Garlic Yogurt
A light meze of zucchini sautéed in olive oil, topped with garlic yogurt, chili butter and dill. Eaten warm or cold.
SaladsEasyCeleriac Salad with Yogurt
A creamy meze salad of grated celeriac brightened with lemon, mixed with garlicky Greek yogurt, a little mayonnaise and walnuts.