Beet and Yogurt Salad Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Jan. 22, 2014
I made this exactly as written and did not like it because it had too much yogurt and not enough spice. I would recommend less yogurt--maybe start with one cup and mix in more if you want more, and increase the mustard and cumin if you want to actually taste them. As a fan of cilantro I was disappointed by how it made this taste. I don't see myself making this again.
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Cooking Level: Intermediate

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Reviewed: Jan. 14, 2012
Have to admit I opted out on the mustard and cumin seeds and doubled the amount of beets...there was more than enough sauce. The cilantro really brightened up the flavor and it was delicious as is. Great idea!!!
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Cooking Level: Expert

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Reviewed: May 29, 2011
Used fresh beets and cooked them with olive oil. Omitted the mustard seeds as I didn't have any and only used cumin, and a little salt and pepper.
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Cooking Level: Intermediate

Home Town: Greybull, Wyoming, USA
Living In: Casper, Wyoming, USA
Reviewed: Apr. 21, 2011
Remarkably and surprisingly good, and so easy. Never had beets that weren't sweet & sour before so it was very different for me. Thank you for a great recipe.
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Cooking Level: Intermediate

Living In: Post Falls, Idaho, USA
Reviewed: Nov. 21, 2010
We eat this as a side dish regularly. I usually use ground cumin seed and pepper instead of the seeds.
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Photo by sueb
Reviewed: Feb. 20, 2009
This was like eating beets and yogurt! The amounts of mustard and cumin should be greater. It tasted good!
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Cooking Level: Expert

Living In: Prattville, Alabama, USA

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