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Beetroot salad with yogurt

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Ingredients for 2 servings:

  • 250 g beetroot
  • 100 g yogurt
  • 2 cloves garlic
  • 1 spring onion(s)
  • some balsamic vinegar or vinegar with 1 tsp honey
  • some olive oil
  • Pepper, from the mill
  • herbal salt
  • some chili powder

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Cut the ready-to-eat beetroot into small cubes. Mix the crushed garlic, spring onions (very thin rings), fresh or dried chili (amount to taste), vinegar, oil, pepper, and salt with the yogurt. Finally, add the diced beetroot. If you don’t have balsamic vinegar on hand, add a teaspoon of honey and regular vinegar. Serve as a light meal with fresh baguette on hot days, or as an appetizer.

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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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