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Yogurt-based purple meze, typically made with beetroot.
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
2 tablespoon (medium) of Purple yogurt meze (60 g) has 55 calories. That works out to 92 calories per 100 g. It contains 4.1 g of carbs, 2.5 g of protein, 3.1 g of fat and 0.7 g of fiber. Its 0.2 µg of B12 covers 10% of the Daily Value. Its glycemic index is 28 (low), so it raises blood sugar slowly.
Selected: 2 tablespoon (medium) · 60 g
55
KCAL / 60G
Carbs
4.1g
· 1% DV
Protein
2.5g
· 5% DV
Fat
3.1g
· 4% DV
Fiber
0.7g
· 3% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 30% · Protein 18% · Fat 52%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 55 kcal | |
| Total fat | 3.1 g | 4% |
| Saturated fat | 1.8 g | 9% |
| Trans fat | 0 g | |
| Sodium | 144 mg | 6% |
| Total carbohydrate | 4.1 g | 1% |
| Fiber | 0.7 g | 3% |
| Protein | 2.5 g | 5% |
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 |
|---|---|---|
| 2 tablespoon (medium) | 60 g | 55 kcal |
| 1 piece (mini) | 20 g | 18 kcal |
| 1 tablespoon (small) | 30 g | 28 kcal |
| 1 serving (small) | 90 g | 83 kcal |
| 100 g | 100 g | 92 kcal |
| 4 tablespoon (large) | 120 g | 110 kcal |
| 1 serving (medium) | 150 g | 138 kcal |
| 1 cup (large) | 240 g | 221 kcal |
Calculated from 92 calories per 100 g.
Purple yogurt meze is a chilled yogurt-based dip or side, typically made by mixing cooked beetroot with yogurt. Garlic and olive oil are common additions, while the beetroot gives it its vivid color and gently earthy, sweet flavor.
To make Purple yogurt meze, grate or finely chop cooked, cooled beetroot and mix it with thick yogurt. Add garlic, olive oil, and salt if you like, then chill before serving so the flavors come together.
Cooked beetroot is usually used for Purple yogurt meze. Boiled or roasted beetroot is tender and blends easily into the yogurt, whereas raw beetroot is firmer and has a stronger, crunchier texture.
Purple yogurt meze can turn watery if the beetroot releases liquid or the yogurt is thin. Let cooked beetroot cool and drain it before mixing, and use thick yogurt to help the dip keep its consistency.
Purple yogurt meze is served cold alongside grilled meat, chicken, or fish, or as part of a spread of small dishes. It also works with flatbread and fresh vegetables for dipping.
Purple yogurt meze is usually tangy and savory, with a mild natural sweetness from the beetroot. Garlic and olive oil make it taste more savory, while the balance can vary with the beetroot and yogurt used.
Yes, Purple yogurt meze can be made ahead and chilled before serving. Resting helps the beetroot and yogurt flavors blend; give it a stir before serving, especially if a little liquid has separated.
Store Purple yogurt meze in a covered container in the refrigerator and avoid leaving it out for long. Since it contains yogurt, it is best eaten while fresh; discard it if its smell or appearance changes.
Purple yogurt meze is a Turkish-style meze made with yogurt and usually beetroot, though recipes vary from kitchen to kitchen. It is served as a cold side or part of a meze spread rather than as a single fixed recipe.
Yes, you can make Purple yogurt meze without garlic. The beetroot and yogurt still give it its characteristic color and tangy, earthy flavor; add olive oil or fresh herbs if you want extra flavor.
Vitamins
B12
0.23µg · 10% DV
B2
0.11mg · 8% DV
Biotin
1.26µg · 4% DV
B5
0.19mg · 4% DV
Minerals
Phosphorus
61mg · 9% DV
Calcium
77mg · 8% DV
Sodium
144mg · 6% DV
Selenium
1.92µg · 3% DV
Potassium ⭐
111mg · 3% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 55 calories in 2 tablespoon (medium) (60 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 yogurt meze is a chilled dip made by mixing yogurt with beetroot, usually grated or mashed. Garlic and olive oil are common additions, while herbs or walnuts may appear in home-style versions. Its vivid colour makes it an eye-catching part of a Turkish meze spread.
The flavour balances yogurt’s tang with beetroot’s gentle sweetness and earthy notes, and the texture is creamy with a little bite if the beetroot is grated. Serve it with bread or alongside other small plates; it also works as a cooling side with grilled vegetables. It provides some protein from the yogurt and fibre from the beetroot. For a lighter version, use plain yogurt and keep the oil modest.
Medium
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
1.8g
MONOUNSATURATED
0.78g
POLYUNSATURATED
0.13g
Omega 6:3 ratio 5.5:1
Above the ideal 4:1 (5.5:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.