Recipe Beet and Yogurt Salad - All Recipes for Cooking

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Ingredients

1 tablespoon canola oil ⅛ teaspoon black mustard seed ⅛ teaspoon cumin seeds 2 cups plain yogurt 1 (15 ounce) can sliced beets, drained salt 2 tablespoons chopped fresh cilantro

Nutrition Info

284 calories carbohydrate: 32.8 g cholesterol: 14.7 mg fat: 11.2 g fiber: 3.9 g protein: 14.9 g saturatedFat: 3 g servingSize: - sodium: 585.6 mg sugar: 28.8 g transFat: : - unsaturatedFat: : -

Directions

Heat oil in a skillet over medium heat, and add mustard seeds. When the mustard seeds begin to pop, add the cumin seeds. Stir for about 10 seconds, and remove from heat.
In a large bowl, gently stir yogurt with beets. Stir in mustard and cumin seeds, and season with salt to taste. Garnish with chopped cilantro.

Recipe Yield

2 servings

Recipe Note

This dish consists of sliced beets mixed with yogurt and seasoned with Indian spices. It can be used as a side dish with Indian foods or eaten as is.

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