Beetroot and Yogurt Salad

FAGE
A nutritious and delicious option, try this exquisite recipe for beetroot and yogurt salad. The beetroot has an earthy sweet flavor, and together with the yogurt and feta cheese, it creates a delightful taste. It can be served cold or warm.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 17.6 ounces beet, cooked
  • 7 ounces feta cheese
  • 8.8 ounces FAGE® Total 0% greek style yogurt
  • 1 package arugula
  • fresh cilantro
  • salt, and pepper
  • olive oil
Preparation
45 mins
0 mins
Low
  • Cut the beetroot into 1cm cubes, place in a bowl and season with salt and pepper.
  • Chop the cilantro (as desired) and mix with the beetroot.
  • Mix FAGE® Total 0% Greek Yogurt with the beetroot and refrigerate for 20 minutes.
  • Wash the arugula and dry.
  • To serve, place a tablespoon or desired amount of the beetroot mixture in the center of the plate and sprinkle with feta cheese.
  • Place a large handful of arugula on top and garnish with a bit more cilantro, drizzle with olive oil. Serve.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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