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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Beet Salad and yogurt dressing.

Source: dLife

A raw beet salad topped with a dill flavored, yogurt dressing.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	88.9

Total Carbs	14.8 g

Dietary Fiber	3.2 g

Sugars	10.4 g

Total Fat	2.6 g

Saturated Fat	0.3 g

Unsaturated Fat	1.8 g

Potassium	368.0 mg

Protein	3.7 g

Sodium	237.5 mg

Dietary Exchanges 2.6 Fat, 1.7 Vegetables, 0.1 Milk, 0.1 Other Carbs, 0.0 Starch, 0.1 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.0
1 lb fresh whole beets 2.0
2 cup Lettuce, Boston, fresh, shred/chpd 0.5
0 1/2 cup plain nonfat yogurt 2.0
2 tbsp fresh dill weed 1.0
1 tbsp red wine vinegar 2.0
2 tsp sugar 0.25
0 1/4 tsp salt 0.25
0 1/4 tsp black pepper 2.0
2 tbsp chopped walnuts

Directions

Boil the beets for 2 minutes. Drain and rinse with cool, running water. Peel and coarsely grate the beets.
Divide the salad greens between 4 salad plates. Arrange grated beets on top of greens.
In a small bowl, combine yogurt, dill, vinegar, sugar, salt, and pepper.
Pour the mixture over the salads and sprinkle with some of the walnuts. Serve immediately.