Raw Beetroot Salad with Greek yogurt
A nutrient-dense, creamy raw beetroot salad, that you can enjoy as a dip. Or on top of a leafy green salad.
Servings: 4 people (as a starter)
Calories: 277kcal
Equipment
Ingredients
For The Beetroot Dip:
- 400 grams beetroot
- 10 grams (2 teaspoons) minced garlic
- 2 tablespoons extra virgin olive oil
- 2 teaspoons apple cider or red wine vinegar
- 2 teaspoons lemon juice fresh
- 400 grams Greek yogurt
For The Greens Salad:
- 110 grams ( 2 cups) shredded lettuce
- 140 grams (2 cups) shredded red cabbage
- 150 grams (½ large) cucumber cut in half and thinly sliced
- 100 grams (½ large) ripe avocado diced
- 1 ½ teaspoon red wine or apple cider vinegar
- 1 ½ tablespoon extra virgin olive oil
- Optional: 1 teaspoon fresh lemon juice
- Optional: ½ teaspoon fresh dill
- Optional: spring onion tips or chives to garnish with
Instructions
To Make The Beetroot Dip:
- Prepare the beetroot. Slice off the tops and bottoms of the beets. Then peel and cut the beets into small pieces and add to a small food processor or blender in batches. Pulse until finely ground but not mushy. Transfer to a mixing bowl. Season with salt.
- Mix all of the remaining ingredients together with the beets.
- Marinate. Cover the bowl and refrigerate for 2 hours before serving. This way the flavors will get even stronger and blend together.
To Make The Greens Salad:
- Add all of the ingredients for the greens salad to a mixing bowl. Toss and mix well. Transfer to a serving plate and spread the beetroot dip on top. You needn't use it all as it will be a lot.
- You can keep the beetroot dip for up to 6 days stored in an airtight food container in the fridge.
Video
Nutrition
Serving: 1serving | Calories: 277kcal | Carbohydrates: 21g | Protein: 14g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 5mg | Sodium: 130mg | Potassium: 777mg | Fiber: 6g | Sugar: 13g | Vitamin A: 630IU | Vitamin C: 31mg | Calcium: 161mg | Iron: 2mg