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Beetroot yogurt combines probiotic-rich yogurt with antioxidant-packed beetroot for a nutritious, colorful salad.
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Beetroot Yogurt (120 g) has 78 calories. That works out to 65 calories per 100 g. It contains 10.2 g of carbs, 3.8 g of protein, 2.5 g of fat and 2 g of fiber. Its 0.5 µg of B12 covers 20% of the Daily Value. Its glycemic index is 40 (low), so it raises blood sugar slowly.
Selected: 1 serving (medium) · 120 g
78
KCAL / 120G
Carbs
10.2g
· 4% DV
Protein
3.8g
· 8% DV
Fat
2.5g
· 3% DV
Fiber
2g
· 7% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 52% · Protein 19% · Fat 29%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 78 kcal | |
| Total fat | 2.5 g | 3% |
| Saturated fat | 1.56 g | 8% |
| Trans fat | 0 g | |
| Sodium | 54 mg | 2% |
| Total carbohydrate | 10.2 g | 4% |
| Fiber | 2 g | 7% |
| Protein | 3.8 g | 8% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 120 g | 78 kcal |
| 1 piece (extra small) | 60 g | 39 kcal |
| 1 serving (small) | 80 g | 52 kcal |
| 100 g | 100 g | 65 kcal |
| 1 cup (medium) | 150 g | 98 kcal |
| 1 serving (large) | 180 g | 117 kcal |
| 1 bottle (large) | 200 g | 130 kcal |
| 2 serving (double) | 240 g | 156 kcal |
| 1 pack (jumbo) | 250 g | 163 kcal |
Calculated from 65 calories per 100 g.
Beetroot yogurt is made by mixing cooked, cooled, grated beetroot with plain yogurt. Add crushed garlic and a little olive oil if you like, then chill it before serving so the flavors come together.
Beetroot yogurt usually contains cooked beetroot and plain yogurt, with garlic as a common addition. Some versions include olive oil, lemon juice, walnuts, or fresh herbs, but the beetroot-and-yogurt combination is the essential base.
Beetroot yogurt is usually served cold or slightly chilled as a side dish or dip. Let cooked beetroot cool before mixing it with yogurt; adding yogurt while the beetroot is hot can make the mixture runny.
Yes, you can make beetroot yogurt with finely grated raw beetroot. It will have a crunchier texture and earthier flavor than the usual cooked version; cooked beetroot gives the salad a softer, sweeter result.
No, beetroot yogurt does not need garlic, although garlic is a popular addition. Leave it out for a milder taste, or mix in a small amount of crushed garlic if you want a more savory dip.
Beetroot yogurt works as a cold side dish with grilled meat, chicken, roasted vegetables, or rice. You can also serve it as a dip with bread or crackers; its tangy yogurt balances the beetroot’s sweetness.
Beetroot yogurt keeps for about 2–3 days in a covered container in the refrigerator. Use a clean spoon when serving, and return leftovers to the fridge promptly rather than leaving the bowl out at room temperature.
Freezing beetroot yogurt is not recommended. The yogurt can separate and turn grainy as it thaws, while the beetroot may become soft; make a fresh batch or refrigerate leftovers instead.
Beetroot yogurt can be a nourishing side dish, combining vegetables with yogurt in one serving. It is not a treatment for any condition, and adding lots of salt or rich toppings can change its overall nutritional profile.
Yes, beetroot yogurt can stain clothes because beetroot pigment is vivid and persistent. Blot a spill promptly, rinse it with cold water from the back of the fabric, and avoid rubbing it deeper into the fibers.
Vitamins
B12
0.48µg · 20% DV
Folate
78µg · 20% DV
B2
0.16mg · 12% DV
B5
0.6mg · 12% DV
Minerals
Manganese
0.3mg · 13% DV
Phosphorus
66mg · 9% DV
Potassium ⭐
252mg · 7% DV
Copper
0.06mg · 7% DV
Sodium
54mg · 2% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 78 calories in 1 serving (medium) (120 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Beetroot Yogurt is a simple Turkish-style side made by mixing cooked, grated beetroot with yogurt; some versions include garlic. The beet’s earthy sweetness and vivid colour contrast with the yogurt’s cool, tangy creaminess, while the texture can range from chunky to smooth depending on how finely the beet is grated.
It is usually served chilled as a meze or alongside grilled food, and works well with bread as part of a light meal. Outside Turkey, it also fits naturally on a shared appetiser table or as a colourful side for roasted vegetables. It provides some fibre, though it is not especially protein-rich; choose plain, lower-fat yogurt for a lighter version, or use thicker yogurt for a richer dip.
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
1.56g
MONOUNSATURATED
0.6g
POLYUNSATURATED
0.36g
Omega 6:3 ratio 2.5:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.