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Vanilla Eyes
Beet salad with Greek yogurt and horseradish
Salad of beetroot, red wine vinegar, onion, Greek yogurt, horseradish and parsley.
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Ingredients
Directions
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Put the unpeeled beet in a pan and add so much water that they are completely covered. Add the vinegar and possibly salt.
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Bring to the boil and let the beet be cooked completely in 50 to 60 minutes. If you can easily poke a knife into a beet, it is done.
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Drain the beets and let them cool in about 1 hour. Meanwhile, peel the onion and cut into thin half rings.
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Mix in a bowl with the rest of the vinegar. Let alone until use.
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Peel the beet and cut into slices of ½ cm. Put in a bowl and mix the onion with the vinegar through the beet slices.
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Mix the Greek yogurt with the horseradish. Divide the mixture over the beetroot. Slice the parsley and sprinkle over it.
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Nutrition
95Calories
Sodium7% DV160mg
Fat2% DV1g
Protein10% DV5g
Carbs5% DV14g
Fiber36% DV9g
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