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Beetroot and Yogurt Salad

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Beetroot and Yogurt Salad

The perfect beetroot and yogurt salad recipe with a picture and simple step-by-step instructions.

  • 2 Beetroot / peeled approx. 400 g (here: from cooking Maria and Arno!
  • 2 tbsp Olive oil
  • 1 tsp Ground caraway
  • 1 tsp Ground cumin
  • 1 tsp Sugar
  • 4 big pinches Coarse sea salt from the mill
  • 4 big pinches Colorful pepper from the mill
  • 1 Yogurt 1.8% / 150 g
  1. Peel and quarter the beetroot and finely slice it. Put all ingredients (beetroot slices, 2 tablespoons of olive oil, 1 teaspoon of ground cumin, 1 teaspoon of ground cumin, 1 teaspoon of sugar, 4 big pinches of coarse sea salt from the mill, 4 big pinches of colored pepper from the mill and 150 g of yogurt) in a bowl give, mix well and refrigerate until serving.
Dinner
European
beetroot and yogurt salad

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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