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Beet Salad With Yogurt
What You Need:
  • 2 bunches beets (to make 2 or more cups diced)
  • ¼ cup water
  • 2/3 cup low-fat yogurt
  • 2 teaspoons fennel seeds
  • 1 teaspoon sugar
  • 4 teaspoons lemon juice
  • Salt and pepper to taste
    • How To Cook:
    1. Cook beets in a covered casserole in the microwave oven until barely tender. Time varies with the size and amount of beets.

    2. Put smaller beets in the center of the dish and the larger ones around the edge. Cook, peel, and dice.

    3. Crush the fennel seeds with a hammer. Mix diced beets with all ingredients. Chill. Serve on a bed of lettuce leaves.
    To Serve: 4
    This recipe is also available in:
    Cuisine » Asia » Iran
    Main Ingredient » Vegetables » Beet
    Main Ingredient » Dairy » Yogurt
    Dish » Salads
    		 



     
     
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