Beetroot salad with pumpkin seeds and Greek yogurt

4 servings

80 minutes

This salad is the embodiment of freshness and tenderness, combining the earthy taste of beets, the nutty crunch of pumpkin seeds, and the airy creaminess of Greek yogurt. This combination recalls traditional Mediterranean dishes where simple ingredients create exquisite flavors. Beets add a sweet depth to the salad while pumpkin seeds provide a pleasant texture. Basil brings freshness, and the yogurt topping finishes the composition with a light tanginess. This salad is perfect as a light appetizer or side dish for main courses. It can be served as a standalone dish or alongside crispy bread to highlight its creamy texture. Healthy, vitamin-rich, and delicious — an ideal choice for those who appreciate harmony in flavors and benefits.

Energy value per serving

• Calories: 57.1
• Proteins: 2.7g
• Fats: 2.8g
• Carbohydrates: 5.2g

Ingredients

• Beet: 1 pc
• Peeled pumpkin seeds: 2 tbsp
• Green basil: 0.5 bunch
• Greek yogurt: 50 g
• Sea salt: to taste
• Ground black pepper: pinch

Cooking steps

1. Boil one large beet (or 2 medium) until cooked. Peel and grate on a coarse grater.

   Required ingredients:

   • Beet: 1 piece

2. Roast pumpkin seeds in a dry pan and chop them.

   Required ingredients:

   • Peeled pumpkin seeds: 2 tablespoons

3. Chop the green basil, we will need about 2 tablespoons for the salad.

   Required ingredients:

   • Green basil: 0.5 bunch

4. Mix all ingredients, season with salt and pepper. Top with a dollop of whipped Greek yogurt. Stir everything just before serving.

   Required ingredients:

   • Sea salt:  to taste
   • Ground black pepper:  pinch
   • Greek yogurt: 50 g