Are you looking for delicious side dishes? Try the beetroot and yogurt salad

Very few ingredients are enough to prepare a light and tasty side dish like our beetroot and yogurt salad.

Beets are a slightly mistreated vegetable , used only when you want to color some preparations pink. Yet there are several recipes with beetroot, all simple and tasty. Among these, how can we not mention the beetroot and yogurt salad, a fresh side dish perfect for all seasons where the acidic flavor of the yogurt dampens the sweet and earthy flavor of the beetroot.

It is a quick and light recipe that can also be prepared in a vegan way by simply replacing traditional yogurt with sugar-free soy yogurt. The result will be excellent in both cases and you will have found a new way to use this ingredient.

How to prepare the beetroot and yogurt salad recipe

1. First, drain the pre-cooked beets from their liquid, then cut them into slices and place them on a serving plate. If you don't want to get your hands dirty it's better to use gloves or proceed with a knife and fork.
2. Then season them with a pinch of salt, pepper and a squeeze of lemon juice.
3. Prepare the yogurt sauce by mixing yogurt, mustard, remaining lemon juice and a pinch of salt. Adjust the consistency with the oil and serve by pouring it directly onto the beets or in a separate bowl. Complete the dish with salad or chopped chives.

If you are looking for vegan recipes, just replace the yogurt with sugar-free soy yogurt and you're done. The idea of ​​preparing the beetroot, yogurt and feta salad is also excellent, a tasty and perfect variant that allows you to transform the side dish into a real second course. One stick will be enough!

storage

We recommend consuming the freshly made beetroot salad. However, the yogurt sauce can be kept in the refrigerator for 2-3 days and is also excellent for dressing salads.

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