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    You are in: Home / Recipes / Beet and Yogurt Salad from Turkey Recipe
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    Beet and Yogurt Salad from Turkey

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs

    3 hrs

    0 mins

    Jester's Lace's Note:

    A colorful, creamy vegetable salad.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Peel the roasted beets. Slice lengthwise, then crosswise into half-moons. Make a marinade of vinegar, sugar, olive oil, salt and pepper. Toss with beets and marinate in refrigerator 2 to 3 hours. Drain yogurt in a cheesecloth -lined strainer for the same 2 to 3 hours.
    2. 2
      Combine garlic and yogurt. Stir in half the dill and a little of the beet marinade if desired. Drain the beets. Toss with the yogurt mixture. Sprinkle with remaining dill.
    3. 3
      The beets can be roasted and marinated 4 or 5 days ahead.

    Ratings & Reviews:

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    Nutritional Facts for Beet and Yogurt Salad from Turkey

    Serving Size: 1 (90 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 106.8
     
    Calories from Fat 70
    66%
    Total Fat 7.8 g
    12%
    Saturated Fat 1.5 g
    7%
    Cholesterol 3.9 mg
    1%
    Sodium 53.2 mg
    2%
    Total Carbohydrate 7.9 g
    2%
    Dietary Fiber 1.0 g
    4%
    Sugars 6.4 g
    25%
    Protein 2.0 g
    4%

    The following items or measurements are not included:

    sherry wine vinegar

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