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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (108g) Recipe makes 6 servings |
||
| Calories 62 | ||
| Calories from Fat 11 | (17%) | |
| Amount Per Serving | %DV | |
| Total Fat 1.2g | 1% | |
| Saturated Fat 0.8g | 3% | |
| Monounsaturated Fat 0.3g | ||
| Polyunsaturated Fat 0.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 4mg | 1% | |
| Sodium 78mg | 3% | |
| Potassium 277mg | 7% | |
| Total Carbohydrate 8.6g | 2% | |
| Dietary Fiber 0.7g | 2% | |
| Sugars 8.0g | ||
| Protein 4.5g | 9% | |
Beet Koshumbir - Beet Salad with yogurt
By: Bergy
Jan 2, 2002
This dish is from Maharastra, India and it is usually served with rice and lentils. It is very creamy and you may want to cut the yogurt back to 8 oz, depending on personal taste. Believe it or not it is low cal and high potassium
SERVES 6
Ingredients
- 4 medium peeled beets, , cooked,cooled and cut into small dice
- 16 ounces plain low-fat yogurt
- chopped fresh dill (, for garnish)
Directions
1
Fold the beets gently into the yogurt.2
Place in a serving bowl and garnish with chopped dill.
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Featured Reviews for This Recipe
From: eatrealfood
On Feb 25, 2006
This is my favorite raita ever! I can eat this an as accompaniment everyday. It's insanely easy, delicious, healthy and looks beautiful...just like dessert. I used fatfree yogurt for this and left out the dill - it really doesn't need it.
From: averybird
On Apr 7, 2008
This is absolutely beautiful! And about the easiest recipe you can make. I like the subtle hint of the beets that emerges from the creamy texture of the yogurt, so I myself prefer the ratio as written below. However the first time I made this I added a few more beets which might've accounted for a surprise i received the next day. Left overnight in the fridge this turned a wild magenta color, lol! A recipe to treasure, I will make this each year with my garden beet harvest. Thank you Bergy!
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