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Mix of yogurt and beetroot, rich in probiotics and antioxidants.
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Beet yogurt (150 g) has 105 calories. That works out to 70 calories per 100 g. It contains 14.3 g of carbs, 5.3 g of protein, 3 g of fat and 1.8 g of fiber. Its 0.5 µg of B12 covers 19% of the Daily Value. Its glycemic index is 35 (low), so it raises blood sugar slowly.
Selected: 1 serving (medium) · 150 g
105
KCAL / 150G
Carbs
14.3g
· 5% DV
Protein
5.3g
· 11% DV
Fat
3g
· 4% DV
Fiber
1.8g
· 6% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 54% · Protein 20% · Fat 26%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 105 kcal | |
| Total fat | 3 g | 4% |
| Saturated fat | 1.95 g | 10% |
| Trans fat | 0 g | |
| Sodium | 68 mg | 3% |
| Total carbohydrate | 14.3 g | 5% |
| Fiber | 1.8 g | 6% |
| Protein | 5.3 g | 11% |
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) | 150 g | 105 kcal |
| 2 tablespoon (medium) | 40 g | 28 kcal |
| 1 serving (extra small) | 80 g | 56 kcal |
| 100 g | 100 g | 70 kcal |
| 1 serving (small) | 100 g | 70 kcal |
| 1 piece (medium) | 120 g | 84 kcal |
| 1 cup (medium) | 180 g | 126 kcal |
| 1 serving (large) | 200 g | 140 kcal |
| 1 serving (extra large) | 250 g | 175 kcal |
Calculated from 70 calories per 100 g.
Beet yogurt is a cold dish made by mixing cooked, grated beetroot with yogurt. It can be served as a dip, side dish, or mezze, and recipes often add garlic, herbs, or walnuts.
To make beet yogurt, cook beetroot until tender, let it cool, then grate it and mix it with yogurt. Add salt and, if you like, crushed garlic; chill the mixture before serving.
Yes, beet yogurt is usually made with cooked beetroot, which is tender and easy to mix with yogurt. Boil or roast it, then cool and drain it well so excess moisture does not thin the dip.
Yes, Greek yogurt works well in beet yogurt and makes it thicker and creamier. If it is especially dense, loosen it with a small spoonful of water or lemon juice before mixing in the beetroot.
Beet yogurt often includes garlic, but it is optional. A little crushed garlic gives the mild yogurt and earthy beetroot a savory edge; leave it out for a milder flavor.
Beet yogurt tastes creamy, tangy, and mildly earthy, with a gentle sweetness from the beetroot. Garlic makes it more savory, while lemon or fresh herbs can add a brighter flavor.
Beet yogurt is served cold alongside grilled meat, chicken, roasted vegetables, or grain dishes. It also works as a dip with flatbread, crackers, or raw vegetables.
Yes, beet yogurt can be made ahead and chilled before serving. The flavors meld as it rests, but the beetroot may release liquid, so stir it before serving and add crunchy toppings at the last minute.
Beet yogurt keeps for about 2–3 days in a covered container in the refrigerator. Use a clean spoon each time and discard it if its smell or appearance changes.
Freezing beet yogurt is not recommended because yogurt can separate and turn grainy as it thaws. The beetroot may also release water, so make a fresh batch for the best texture.
Vitamins
B12
0.45µg · 19% DV
B2
0.2mg · 15% DV
B5
0.75mg · 15% DV
Folate
52.5µg · 13% DV
Minerals
Phosphorus
83mg · 12% DV
Manganese
0.22mg · 10% DV
Copper
0.08mg · 9% DV
Calcium
83mg · 8% DV
Potassium ⭐
270mg · 8% DV
Sodium
68mg · 3% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 105 calories in 1 serving (medium) (150 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.
Beet yogurt is a Turkish-style meze made by mixing cooked beetroot with yogurt; some versions also include garlic and a little olive oil. The beet brings a gentle earthiness and sweetness, while the yogurt makes the mixture cool, tangy and creamy. It is usually served chilled, as part of a spread of small dishes, rather than as a standalone meal.
In Turkey, it pairs well with bread, grilled foods and other meze; elsewhere, it works just as naturally alongside a Mediterranean-inspired dinner. It offers some protein from the yogurt and fibre from the beetroot, with 70 calories per 100 g. For a lighter version, use plain yogurt and keep the added oil modest.
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
1.95g
MONOUNSATURATED
0.75g
POLYUNSATURATED
0.22g
Omega 6:3 ratio 2:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.