Pink Sultan Salad
So easy and different. Beautiful color.
Servings 1 Serving Dish
Calories 72kcal
Ingredients
- 1 medium red beetroot
- 250+/- grams yogurt plain
- 2 garlic cloves crushed
- ½ teaspoon salt to taste
Instructions
- Some choose to boil the beetroot before hand. If you do so, boil covered in water without peeling until you can easily poke it with a thin knife. Should take about half an hour. If you choose not to boil move on to the next step.
- Peel and cut the beetroot into half.
- Whether you boil or not, weigh the beetroot after you peel it and use half the yogurt. That is if you weigh 500 grams of beetroot, use 250 grams of yogurt.
- Grate half of the beetroot with the coarse side of the grater and the other half with the thinner side.
- When the beetroot has cooled add the yogurt and minced/crushed garlic and salt.
- Mix well untill well blended. Taste adjust the salt, garnish and serve.