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Yogurt and beetroot meze
In season: Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
100 g of Purple Meze has 118 calories. It contains 8.1 g of carbs, 4.3 g of protein, 7.8 g of fat and 1.5 g of fiber. Its 0.2 mg of B2 covers 15% of the Daily Value. Its glycemic index is 30 (low), so it raises blood sugar slowly.
Selected: 100 g
118
KCAL / 100G
Carbs
8.1g
· 3% DV
Protein
4.3g
· 9% DV
Fat
7.8g
· 10% DV
Fiber
1.5g
· 5% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 27% · Protein 14% · Fat 59%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 118 kcal | |
| Total fat | 7.8 g | 10% |
| Saturated fat | 1.25 g | 6% |
| Trans fat | 0.02 g | |
| Sodium | 210 mg | 9% |
| Total carbohydrate | 8.1 g | 3% |
| Fiber | 1.5 g | 5% |
| Protein | 4.3 g | 9% |
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) | 100 g | 118 kcal |
| 2 tablespoon (small) | 30 g | 35 kcal |
| 4 tablespoon (medium) | 60 g | 71 kcal |
| 100 g | 100 g | 118 kcal |
| 1 cup (large) | 180 g | 212 kcal |
| 1 pack (large) | 200 g | 236 kcal |
| 1 serving (extra large) | 250 g | 295 kcal |
Calculated from 118 calories per 100 g.
Purple Meze is made mainly from beetroot and yogurt. Garlic and walnuts are common additions, though recipes vary; some versions also include olive oil and seasoning. The beetroot gives the meze its vivid color.
To make Purple Meze, cook beetroot until tender, let it cool, then grate or mash it and stir it into yogurt. Add garlic and, if desired, walnuts and seasoning. Cooling and draining the beetroot helps keep the mixture thick.
Purple Meze can turn watery when the cooked beetroot releases liquid or the yogurt is thin. Drain and cool the beetroot before mixing, and choose thick yogurt. Stir the meze before serving if a little liquid separates while it rests.
Purple Meze works well alongside grilled meat, chicken, köfte, or other Turkish meze. Serve it chilled or cool with bread and vegetable sticks, or add a spoonful to a larger spread of small dishes.
Yes, Purple Meze can be made ahead and kept covered in the refrigerator. Chilling gives the flavors time to come together; stir it before serving and avoid leaving the yogurt-based meze at room temperature for an extended time.
Freezing Purple Meze is not recommended. Yogurt can separate as it thaws, leaving the dip grainy or watery. For the best texture, prepare it fresh and refrigerate any leftovers in a covered container.
Purple Meze is similar to beetroot tzatziki because both combine beetroot and yogurt, but the names do not always refer to one fixed recipe. Purple Meze may include walnuts, while ingredients and seasoning vary between versions.
Yes, you can make Purple Meze without walnuts. They are an optional addition in many recipes, not essential to the beetroot-and-yogurt base; simply leave them out or serve them separately for people who want a crunchy topping.
Yes, roasted beetroot works in Purple Meze as well as boiled beetroot. Roasting can give the beetroot a more concentrated flavor, while boiling is convenient; in either case, cool it before mixing it with yogurt.
Purple Meze can be a nourishing side dish, combining yogurt with beetroot, which contributes fiber. The overall recipe changes with additions such as walnuts or oil, so serve it as part of a varied meal rather than relying on it as a cure or treatment.
Vitamins
B2
0.19mg · 15% DV
B12
0.35µg · 15% DV
Folate
39µg · 10% DV
Vitamin E
1.15mg · 8% DV
Minerals
Phosphorus
101mg · 14% DV
Iodine
18µg · 12% DV
Calcium
115mg · 12% DV
Copper
0.1mg · 11% DV
Sodium
210mg · 9% DV
Potassium ⭐
215mg · 6% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 118 calories in 100 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.
Purple Meze is a Turkish cold mezze made by combining cooked beetroot with yogurt. Garlic and seasonings are common additions, though recipes vary from kitchen to kitchen. Beetroot gives it its vivid colour and a gently sweet, earthy flavour, while yogurt makes the mixture creamy and tangy.
Serve it chilled as part of a spread of mezze, alongside grilled dishes, or with bread for scooping. It can be blended smooth or left with small pieces of beetroot for more texture. Yogurt contributes some protein, and beetroot adds fibre; overall, it is a creamy, savoury side rather than a substantial main dish. For a lighter version, use plain yogurt and keep 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 2
Minimally 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
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
1.25g
MONOUNSATURATED
4.16g
POLYUNSATURATED
1.76g
Omega 6:3 ratio 21:1
Above the ideal 4:1 (21:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.