Easy for Summer: Beet Salad with Yogurt

Wednesday is Recipe Day at Cooking Manager.

This tasty recipe was contributed by Miriam of Israeli Kitchen.
Serves 4 as a side dish, 6-8 as mezze

Ingredients:

• 1/2 lb. – 250 grams cooked, diced beets
• 2 Tblsp. lemon juice
• 2 Tblsp. olive oil
• 1 cup yogurt
• salt to taste
• 1/4 cup chopped parsley

Instructions:

1. Mix the lemon juice and oil.
2. Add the yogurt and salt to taste; mix well.
3. Add the diced beets; mix.
4. Place in a serving dish and sprinkle with chopped parsley.

You may also enjoy:

Beet Soup with Cumin and Ginger

Don’t Stir the Pot: Make It in the Microwave Instead

Photo credit: Darwin Bell