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Refreshing beetroot salad with creamy yogurt.
In season: Spring · Summer · Autumn · Winter
CALORIES
GI
POTASSIUM
FIBER
1 serving (medium) of Beetroot Salad with Yogurt (120 g) has 84 calories. That works out to 70 calories per 100 g. It contains 12.6 g of carbs, 2.6 g of protein, 2.5 g of fat and 2.6 g of fiber. Its 66 µg of Folate covers 17% of the Daily Value. Its glycemic index is 40 (low), so it raises blood sugar slowly.
Beetroot salad with yogurt combines cooked, grated beetroot with cool yogurt. It is familiar in Turkish home cooking, where it may be seasoned simply with salt and sometimes garlic or a little olive oil. The beetroot streaks the yogurt a vivid pink-purple and gives the salad its distinctive look.
Creamy and refreshing, it balances yogurt’s tang with beetroot’s gentle earthiness and sweetness. Serve it chilled as a side, as part of a mezze spread, or alongside grilled dishes and grains; it also works as a dip with bread or raw vegetables. Beetroot contributes fibre and the yogurt adds some protein, making this a light accompaniment rather than a substantial main. For a thinner, less rich result, use plain regular yogurt instead of strained yogurt.
Selected: 100 g
70
KCAL / 100G
Carbs
10.5g
· 4% DV
Protein
2.2g
· 4% DV
Fat
2.1g
· 3% DV
Fiber
2.2g
· 8% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 60% · Protein 13% · Fat 27%
Vitamins
Folate
55µg · 14% DV
Biotin
2µg · 7% DV
B12
0.15µg · 6% DV
B2
0.07mg · 5% DV
Minerals
Iron
1mg · 6% DV
Potassium ⭐
220mg · 6% DV
Selenium
2.5µg · 5% DV
Phosphorus
38mg · 5% DV
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.
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 70 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.
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
1.3g
MONOUNSATURATED
0.5g
POLYUNSATURATED
0.1g
Omega 6:3 ratio 2.5:1
Below the ideal 4:1 — a good omega balance.
Beetroot salad with yogurt is made by mixing grated, cooked beetroot with yogurt and seasoning. Let the beetroot cool first, then add salt and, if you like, garlic or a little olive oil before serving.
Yes, Greek yogurt works well in beetroot salad with yogurt. Its thicker texture helps the salad stay creamy, while plain, unsweetened yogurt keeps the beetroot’s earthy sweetness in balance.
Yes, vacuum-packed cooked beetroot is a convenient choice for beetroot salad with yogurt. Drain it well and pat it dry before grating, since excess packing liquid can make the yogurt dressing runny.
No, garlic is optional in beetroot salad with yogurt. A small amount gives it a savory, sharper flavor, while leaving it out lets the mild tang of the yogurt and the sweetness of the beetroot stand out.
Beetroot salad with yogurt turns pink because beetroot’s natural pigments spread into the yogurt. The color is harmless and becomes more vivid as the grated beetroot sits in the yogurt.
Beetroot salad with yogurt is usually served cold or slightly chilled. Cool cooked beetroot completely before mixing it with yogurt; adding it warm can loosen the dressing and make the salad less creamy.
To keep beetroot salad with yogurt thick, drain and cool the cooked beetroot before mixing it with thick yogurt. Grated beetroot releases moisture as it sits, so stir the salad before serving and avoid adding watery ingredients.
Beetroot salad with yogurt pairs well with grilled chicken, lamb, fish, and other Mediterranean-style dishes. It also works as a cool side alongside roasted vegetables, flatbreads, or a spread of small plates.
Keep beetroot salad with yogurt covered in the refrigerator and eat it within a few days for the best texture. Use a clean serving spoon, and return leftovers to the fridge promptly rather than leaving them out.
Freezing beetroot salad with yogurt is not recommended. The yogurt can separate and turn grainy when thawed, while the beetroot may release liquid and lose its pleasant grated texture.
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Nutrition data compiled from USDA FoodData Central and scientific sources.