Shredded Beets with Non-Fat Yoghurt
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Beets, Shredded, 2 cupsPlain Non-Fat Yoghurt, 1/2 to 3/4 cupRed Wine or Apple Cider Vinegar, 1 cupWater, 2 Tbsp to 1/4 cup
Wash the beets, and peel with a small knife or vegetable peeler. Shred them using a cheese shredder.
Put the beets in a wide, low sauce pan or frying pan and add the water -- just enough to cover the bottom of the pan by about an 1/8 of an inch. Cover the pan with a sauce pan lid and let beets steam 10-12 minutes, or until tender but not mushy. Add water if it boils off. Do not let the beets burn.
When beets are tender and excess water has cooked off, turn off heat and add the yoghurt, adjusting amount so that mixture is evenly coated but not too gloopy. Serve warm.
Serving Size: Makes 6 1/3 cup servings
Put the beets in a wide, low sauce pan or frying pan and add the water -- just enough to cover the bottom of the pan by about an 1/8 of an inch. Cover the pan with a sauce pan lid and let beets steam 10-12 minutes, or until tender but not mushy. Add water if it boils off. Do not let the beets burn.
When beets are tender and excess water has cooked off, turn off heat and add the yoghurt, adjusting amount so that mixture is evenly coated but not too gloopy. Serve warm.
Serving Size: Makes 6 1/3 cup servings
Nutritional Info Amount Per Serving
- Calories: 37.3
- Total Fat: 0.1 g
- Cholesterol: 0.6 mg
- Sodium: 59.2 mg
- Total Carbs: 7.0 g
- Dietary Fiber: 1.3 g
- Protein: 2.5 g
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