Beet and Yogurt Salad

5 Reviews

Prep: 10 min
Cook: 5 min
Ready In: 15 min

“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.” - by PB

Ingredients

1 tablespoon canola oil
1/8 teaspoon black mustard seed
1/8 teaspoon cumin seeds
2 cups plain yogurt
1 (15 ounce) can sliced beets, drained
salt
2 tablespoons chopped fresh cilantro

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Metric US

Original recipe yields 2 servings

Directions

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.
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.

Nutrition

Amount Per Serving (2 total)

Calories
284 cal
14%

Fat
11.2 g
17%

Carbs
32.8 g
11%

Based on a 2,000 calorie diet

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Reviews (5)

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sueb

Feb. 23, 2009

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

tamra

Nov. 22, 2010

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

TaraV1976

May. 29, 2011

"Used fresh beets and cooked them with olive oil. Omitted the mustard seeds as I didn't have any and only used cumin, and a little salt and pepper...." See more"

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