2 servings

2 medium peeled beets (200 gr approx)
1 tbsp olive oil
¼ chopped onion
½ tsp sea salt
SAUCE
150 grs fat-free unsweetened plain Greek yogurt
1 finely chopped garlic clove
1 cup fresh cilantro
¼ tsp sea salt
1 tbsp lemon juice
1 tbsp chopped cilantro for garnish

Make the beet noodles with a potato peeler or a vegetable spiralizer. Set aside.

For the sauce, place the yogurt, garlic, salt, cilantro and lemon juice in a blender. Blend until everything is well ground. Set aside.

Heat the oil in a pan and sauté the onion, then add the beet noodles, salt and cook for 3 to 4 minutes, until al dente. Remove from heat and add the cilantro sauce, stir to combine.  Serve with chopped cilantro.

Per portion
Cal: 224.7 P: 11.9 F: 6.6 Cb: 17.3