Beet and Yogurt Salad recipe

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Ingredients

1 tablespoon canola oil
⅛ teaspoon black mustard seed
⅛ teaspoon cumin seeds
2 cups plain yogurt
1 (15 ounce) can sliced beets, drained
salt
2 tablespoons chopped fresh cilantro

Nutrition Info

284 calories
carbohydrate: 32.8 g
cholesterol: 14.7 mg
fat: 11.2 g
fiber: 3.9 g
protein: 14.9 g
saturatedFat: 3 g
servingSize: -
sodium: 585.6 mg
sugar: 28.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat oil in a skillet over medium heat, and add mustard seeds. When the mustard seeds begin to pop, add the cumin seeds. Stir for about 10 seconds, and remove from heat.

  2. In a large bowl, gently stir yogurt with beets. Stir in mustard and cumin seeds, and season with salt to taste. Garnish with chopped cilantro.

Recipe Yield

2 servings

Recipe Note

This dish consists of sliced beets mixed with yogurt and seasoned with Indian spices. It can be used as a side dish with Indian foods or eaten as is.

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