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Beetroot salad with yogurt

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Ingredients for 6 servings:

  • 500 g yogurt
  • 80 g crème fraîche
  • 1 kg beetroot
  • 4 tbsp olive oil
  • 3 tbsp vinegar
  • salt and pepper

Instructions

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

Cook the beets until tender, drain, and peel. Cut into small cubes and place in a bowl. Add all the remaining ingredients and mix gently. Season with salt and a little pepper.

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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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