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 sour taste of the yogurt goes to dampen the sweet and earthy beet.
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. The result will be excellent in both cases and you will have found a new way to use this ingredient.
How to make the beetroot and yogurt salad recipe
- First, drain the pre-cooked beets from their liquid then cut them into slices and place them on a serving dish. If you do not want to get your hands dirty, it is better to use gloves or proceed with a knife and fork.
- Then season them with a pinch of salt, a pinch of pepper and a splash of lemon juice.
- 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 over the beets or in a separate bowl. Complete the dish with a salad or chopped chives.
If you are looking for vegan recipes, just replace the yogurt with a sugar-free soy one and that’s it. 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. A stick will be enough!
We recommend that you consume the freshly made beet salad. However, the yogurt sauce can be stored in the refrigerator for 2-3 days and is also excellent for salad dressing.
Riproduzione riservata © - WT
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