Serves: 2 Prep: 10 mins Cook: 0 mins
WHAT YOU NEED:
• ½ cup (120g) Greek yogurt
• ½ tbsp. lemon juice
• ½ tbsp. olive oil
• ¼ tsp. ground cinnamon
• ½ clove of garlic, minced
• 14 oz. (400g) cooked beetroot, cubed
• 4 tbsp. fresh parsley, chopped
WHAT YOU NEED TO DO:
In a bowl, mix the yogurt with the lemon juice, olive oil, cinnamon, and garlic.
Mix the beetroots and ⅔ of the parsley with the yogurt and season with salt and pepper.
Garnish with the remaining parsley, and serve immediately.
Mix the beetroots and ⅔ of the parsley with the yogurt and season with salt and pepper.
Garnish with the remaining parsley, and serve immediately.
Nutrition per serving:
184 kcals 5g Fats
27g Carbs 10g Protein
