Beet and Yogurt Salad

Beet and Yogurt Salad

6 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    5 m
  • Ready In

    15 m
PB
Recipe by  PB

“This dish consists of sliced beets mixed with yogurt and seasoned with Indian spices. It can be used as a side dish with Indian foods or eaten as is.”

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Ingredients

Adjust Servings

Original recipe yields 2 servings

Directions

  1. Heat oil in a skillet over medium heat, and add mustard seeds. When the mustard seeds begin to pop, add the cumin seeds. Stir for about 10 seconds, and remove from heat.
  2. In a large bowl, gently stir yogurt with beets. Stir in mustard and cumin seeds, and season with salt to taste. Garnish with chopped cilantro.

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Reviews (6)

Rate This Recipe
sueb
13

sueb

This was like eating beets and yogurt! The amounts of mustard and cumin should be greater. It tasted good!

tamra
7

tamra

We eat this as a side dish regularly. I usually use ground cumin seed and pepper instead of the seeds.

Emily Tisdale
5

Emily Tisdale

Have to admit I opted out on the mustard and cumin seeds and doubled the amount of beets...there was more than enough sauce. The cilantro really brightened up the flavor and it was delicious as is. Great idea!!!

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Nutrition

Amount Per Serving (2 total)

  • Calories
  • 284 cal
  • 14%
  • Fat
  • 11.2 g
  • 17%
  • Carbs
  • 32.8 g
  • 11%
  • Protein
  • 14.9 g
  • 30%
  • Cholesterol
  • 15 mg
  • 5%
  • Sodium
  • 779 mg
  • 31%

Based on a 2,000 calorie diet

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Marinated Beet Salad

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