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Beet Salad and yogurt dressing.
Source: dLife

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

Prep Time: 15 minutes
Cook Time: 0 minutes
Difficulty: Easy

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
1/2 Fat , 2 Vegetables , 1/2 Milk , 1/2 Other Carbs
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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1 lb  fresh whole beets
2 cup  Lettuce, Boston, fresh, shred/chpd
0 1/2 cup  plain nonfat yogurt
2 tbsp  fresh dill weed
1 tbsp  red wine vinegar
2 tsp  sugar
0 1/4 tsp  salt
0 1/4 tsp  black pepper
2 tbsp  chopped walnuts
  1. Boil the beets for 2 minutes. Drain and rinse with cool, running water. Peel and coarsely grate the beets.
  2. Divide the salad greens between 4 salad plates. Arrange grated beets on top of greens.
  3. In a small bowl, combine yogurt, dill, vinegar, sugar, salt, and pepper.
  4. Pour the mixture over the salads and sprinkle with some of the walnuts. Serve immediately.

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