Ingredients for Beets In Mustard Cream
- 2 cups cooked and diced beetroots
- 2 tablespoons Dijon mustard
- 1 tablespoon white wine vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup olive oil
- 1/2 cup plain Greek yogurt
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How to Make Beets In Mustard Cream
- In a medium bowl, whisk together 2 tablespoons Dijon mustard, 1 tablespoon white wine vinegar, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Slowly drizzle in 1/4 cup olive oil while whisking constantly until emulsified.
- Stir in 1/2 cup plain Greek yogurt until smooth and creamy.
- Add 2 cups cooked and diced beetroots to the bowl. Gently toss to coat.
- Cover and refrigerate for at least 1 hour to allow the flavors to meld. Serve chilled.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
23g
Fat
8g
Carbs
2g