Ingredients
Scale
- 4 large fresh beets, roasted and cooled
- 1/2 cup Greek yogurt or sour cream
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 small red onion, finely chopped
- 2 tablespoons capers (optional)
- Fresh dill or parsley for garnish
- Salt and black pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Wrap beets in aluminum foil and roast for 45-60 minutes until tender. Cool, peel, and dice.
- Mix Greek yogurt, mayonnaise, Dijon mustard, and chopped red onion to make the dressing.
- Add diced beets to the dressing and gently toss to coat evenly.
- Season with salt and pepper to taste.
- Garnish with chopped dill or parsley.
- Serve immediately or refrigerate for a few hours to enhance flavors.
Notes
- Store leftovers in an airtight container like the JoyJolt Glass Food Storage Set. Consume within 2-3 days.
- Optional: Add capers for extra flavor.
- For a vegan version, substitute Greek yogurt with plant-based yogurt and mayonnaise with vegan mayo.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Salad
- Method: Roasting, Mixing
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 180 kcal Kcal
- Sugar: 7g
- Sodium: 260mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 5mg