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Beet salad with parsley yogurt dressing

Name: Beet salad with parsley yogurt dressing
Prep time: 900 s
Cook time: 600 s
Total time: 2100 s
Yield: 4
Cuisine: Local
Ingredients: 400 grams Beets raw; 30 grams Vinegar distilled; 15 grams Oil olive salad or cooking; 5 grams Garlic raw; 125 grams Nestle sweet and tasty yogurt; 10 grams Parsley fresh

35'

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Not included in this recipe

Treenut

Soy

Peanuts

Gluten

Fish

Egg

Crustaceans

Salad

Local

Treenut-Free

Ingredients

Servings

- 4 Portions +

Beets, raw

400 grams Beets, raw

Vinegar, distilled

30 grams Vinegar, distilled

Oil, olive, salad or cooking

15 grams Oil, olive, salad or cooking

Garlic, raw

5 grams Garlic, raw

Nestle sweet and tasty yogurt

125 grams Nestle sweet and tasty yogurt

Parsley, fresh

10 grams Parsley, fresh

Average price

Beet salad with parsley yogurt dressing

Nutri value

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Instructions

3 Steps

35'

Total

15'

Preparation

10'

Cooking

Waiting

Step by step

1 of 3

10'

Step 1

1. Boil the beets till tender, peel and cut in wedges or slice into half-moons.

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2 of 3

15'

Step 2

2. Stir together the vinegar, olive oil, and salt and pepper to taste.
3. Toss with the warm beets in vinegar mixture and allow to cool in the refrigerator.
4. Stir the garlic into the yogurt. Mix in parsley. Add salt and pepper to taste.
5. Drain the beets and stir some of the marinade into the yogurt (to taste).

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3 of 3

10'

Step 3

6. Arrange the beets on a platter and drizzle the yogurt over the top.
7. Sprinkle with fresh parsley, and serve.

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