This beetroot salad with Greek yogurt (or fromage blanc when in France) remains light but with character thanks to the presence of garlic and vinegar. To be eaten cold as a light dish with some bread or as a side dish to grilled meat or Greek phyllo dough cheese pies (tyropita or τυρόπιτα). ou fylo grecs (tyropita ou τυρόπιτα).
In two words:“Happiness is in taste, not in things; it is to have
what we love that makes us happy, not to have
what others find lovable."
difficulty – easy
preparation– 5’
cooking - no cooking required
serves - 2
Ingredients
- 2 medium beetroots already cooked
- ¼ of a big garlic glove
- 150gr of Greek yogurt (if you are in France use fromage blanc)
- 2 teaspoons of olive oil
- 1 teaspoon of Xérès vinegar (or any other red wine vinegar)
- 1-2 pinches of fleur de sel or coarse salt
- 4-5 turn mills of Kampot black pepper
Steps
- Cut the beetroots in small cubes and put them in a bowl
- Add the Greek yogurt
- Cut the garlic in very small cubes or press it and put it in the bowl
- Add olive oil, vinegar, salt and pepper and stir well with a tablespoon
- To be eaten chilled
Tip
Use strained Greek yogurt with 0% fat (or fromage blanc 0% when in France) for the light version of this recipe. Be careful because often in stores, Greek yogurt has 10% of fat, which is huge when on a diet or just maintaining weight loss . For this reason, when I came to France, I replaced Greek yogurt with a French equivalent called fromage blanc that I could find everywhere with 0% fat and that tasted more like the velvety Greek yogurt 0% fat we have in Greece (even in tzatziki!)
In France, a halfway alternative between 0% fat and 10%, is to use which sheep fromage blanc which is very good. It is a little bit high in fat but when you are just maintaining weight loss, you can afford to eat this quantity because the taste is really very good.
Outside France try to find Greek yogurt made from sheep milk with 0% or just classic Greek yogurt with low percentage in fat.
o-o C'est si bon ! o-o
