Ingredients
- 4 or 5 baby beets (about the size of a golf ball); or one full-size beet, peeled and quartered
- 1 teaspoon minced garlic
- 2 teaspoons freshly squeezed lemon juice
- Salt
- 1 ½ cups plain whole-milk yogurt, preferably Greek-style
- 1 tablespoon extra virgin olive oil
- 1 tablespoon chopped fresh dill
- Black pepper
- Nutritional Information
Nutritional analysis per serving (6 servings)
66 calories; 4 grams fat; 1 gram saturated fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 4 grams carbohydrates; 0 grams dietary fiber; 4 grams sugars; 2 grams protein; 7 milligrams cholesterol; 42 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
6 to 8 servings
Preparation
- Boil beets until tender, about 20 minutes. When cool enough to handle, rub skins off baby beets with a kitchen towel. Coarsely grate beets.
- In a mixing bowl, combine garlic, lemon juice and 1 teaspoon salt. Stir in yogurt and olive oil, then beets and dill. Season to taste with additional salt and pepper. Chill until ready to serve.
30 minutes
Dining and Cooking