Beet and Cauliflower Salad with Yogurt Dressing

When cooking vegetables, be careful not to overcook them, as they are best when still firm to the bite. This is also the only thing we need to pay attention to when preparing this excellent salad.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 15 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 400 g Turnip

  • 400 g Cauliflower, fresh

  • 200 g Yogurt, plain, from whole milk

  • 1.5 spoons Juice, lemon

  • 0.25 teaspoons Salt, table

  • 2 pinch Spices, pepper, black

  • 2 spoons Oil, olive

Steps

  1. Peel the beets, wash them, and cut them into pieces. Place them in a pot and add enough cold water to cover the vegetables by about three fingers. Place the pot on the stove and wait for the water to boil.

  2. Meanwhile, clean the cauliflower, wash it, and divide it into smaller florets. Once the water in the pot boils, add the cauliflower and cook the vegetables for another 10 to 15 minutes. Drain the cooked vegetables, transfer them to a bowl, and let them cool.

  3. In a small bowl, combine the yogurt with lemon juice, pepper, and salt. Season the vegetables in the bowl with the prepared dressing. Drizzle the salad with olive oil, gently mix, and serve.

Nutrition Information (Per 100g)

  • Calories: 50.29 kcal
  • Fat: 2.5 g
    • Saturated Fat: 0.58 g
  • Carbohydrates: 4.81 g
    • Sugars: 2.31 g
  • Protein: 0.96 g
  • Fiber: 1.25 g

Advice

The salad can be enriched with the addition of coarsely chopped walnuts or almonds. You can also add minced garlic to the yogurt dressing.