Ingredients (serves 2):

½ cup (120g) Greek yogurt 
½ tbsp. lemon juice 
½ tbsp. olive oil 
¼ tsp. ground cinnamon 
½ clove of garlic, minced 
14 oz. (400g) cooked beetroot, cubed 
4 tbsp. fresh parsley, chopped

Directions:

  1. In a bowl, mix the yogurt with the lemon juice, olive oil, cinnamon, and garlic.  
  2. Mix the beetroots and ⅔ of the parsley with the yogurt and season with salt and pepper. 

  3. Garnish with the remaining parsley, and serve immediately. 

0 Comments

Submit a Comment

Your email address will not be published.

11 Shares
Share1
Tweet
Pin10