Beetroot Salad with Yogurt Recipe
Light and creamy Beetroot Salad with Yogurt is dairy-free and protein-packed, with beets to support heart health and boost longevity.
Servings: 2 servings
Calories: 227kcal
Ingredients
- 1 medium beet
- 5.3 ounces unsweetened Greek-style yogurt (1 small carton) or ⅔ cup*
- 2 teaspoons Dijon mustard
- 1 ½ tablespoons apple cider vinegar
- 1 medium lemon juice (about 2 tbsp) and zest
- 1 large clove garlic
- 2 teaspoons date syrup or maple syrup, or to taste (optional)
- Salt & freshly ground black pepper to taste
- 1 small red onion thinly sliced or small dice
- ¼ cup chopped dill
- ½ cup chickpeas optional (see notes)
Instructions
- Cook the beet: Place one whole beet (unpeeled) in a pot and cover with water. Bring to a boil over high heat, then reduce to a simmer and cook for 30 minutes, or until just al dente. Drain and let it cool slightly. Once cool enough to handle, rub the skin off with your fingers or a paper towel—it should slip off easily. Cut the peeled beet into bite-size pieces.
- Make the dressing: In a medium bowl, mix the yogurt, Dijon, apple cider vinegar, and lemon juice. Grate the garlic directly into the dressing. Add maple syrup to taste. Adjust acidity to taste with more lemon juice or vinegar if you like a tangier dressing. Season with salt and pepper.
- Add the remaining salad ingredients: Gently fold in the red onions, cooked beets, and dill. Top with roasted or plain cooked chickpeas.
Notes
- For meal-prep-friendly Beet Yogurt Salad Jars, see the blog post.
- For crispy roasted chickpeas, see this recipe.
Nutrition
Calories: 227kcal | Carbohydrates: 34g | Protein: 15g | Fat: 5g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.5g | Sodium: 190mg | Potassium: 726mg | Fiber: 9g | Sugar: 12g | Vitamin A: 509IU | Vitamin C: 43mg | Calcium: 104mg | Iron: 4mg
