Beetroot and Yogurt Salad

Name: Beetroot and Yogurt Salad
Prep time: 45 min
Yield: 4
Cuisine: Griega
Ingredients: 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

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

Published: 15-10-2013

Preparation

45 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.