Directions:
- Cook beets in boiling water to cover 30 to 40 minutes or until tender. Drain and peel.
- Meanwhile, bring vinegar and next 7 ingredients to a boil in a medium saucepan over medium-high heat. Reduce heat, and simmer 15 minutes.
- Slice beets into quarters; pour vinegar mixture over beets. Allow beets to cool to room temperature, cover, and refrigerate several hours or overnight.
- Combine yogurt, garlic, and salt; cover and chill until ready to use.
- Spread yogurt mixture evenly onto serving platter. Top with beets, parsley, mint, and pomegranate seeds. Drizzle with olive oil.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 416.87 Kcal (1745 kJ) | ||
| Calories from fat | 3.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.4g | 1% | |
|---|---|---|---|
| Cholesterol | 11.83mg | 4% | |
| Sodium | 2408.12mg | 100% | |
| Potassium | 1176.69mg | 25% | |
| Total Carbs | 62.53g | 21% | |
| Sugars | 48.04g | 192% | |
| Dietary Fiber | 5.84g | 23% | |
| Protein | 27.53g | 55% | |
| Vitamin C | 10.5mg | 18% | |
| Iron | 2.1mg | 12% | |
| Calcium | 349mg | 35% | |
| Amount Per 100 g | |||
| Calories | 45.28 Kcal (190 kJ) | ||
| Calories from fat | 0.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.04g | 1% | |
|---|---|---|---|
| Cholesterol | 1.28mg | 4% | |
| Sodium | 261.54mg | 100% | |
| Potassium | 127.8mg | 25% | |
| Total Carbs | 6.79g | 21% | |
| Sugars | 5.22g | 192% | |
| Dietary Fiber | 0.63g | 23% | |
| Protein | 2.99g | 55% | |
| Vitamin C | 1.1mg | 18% | |
| Iron | 0.2mg | 12% | |
| Calcium | 37.9mg | 35% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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