Cucumber and Beetroot Salad with Herbed Yogurt Dressing

Name: Cucumber and Beetroot Salad with Herbed Yogurt Dressing
Prep time: 15 min
Cook time: 1 h
Total time: 2 h 15 min
Yield: 6 (as a side)
Ingredients: 1 lemon; 1 clove garlic; ½ cup mint and cilantro; 4 tablespoon Greek yogurt; salt and fresh pepper; 1 English cucumber; 1 lb beets; ½ cup Feta; 2 tbsp pomegranate molasses; pomegranate seeds; mint and cilantro; sea salt

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Prep Time
15 mins
Cook Time
1 hr
cooling time:
1 hr
Total Time
2 hrs 15 mins
Servings
6 (as a side)
Course
Side Dish, Appetizer, Lunch, Dinner
Cuisine
North American, Mediterranean

Cucumber and Beetroot Salad with Herbed Yogurt Dressing

Zachary Lynch

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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.

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Ingredients

Servings

Herbed Yogurt Dressing

1 lemon, (juiced)
1 clove garlic, (minced)
½ cup mint and cilantro, (minced, or any other herbs)
4 tablespoon Greek yogurt
salt and fresh pepper

Cucumber Beetroot Salad

1 English cucumber, (cut into ½" dice)
1 lb beets, (red or gold)
½ cup Feta, (crumbled)
2 tbsp pomegranate molasses, (or a sweet balsamic reduction, optional)
pomegranate seeds, (for topping, optional)
mint and cilantro (for topping)
sea salt (to taste)

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Instructions

Preheat oven to 425°. Wrap beets with tin foil, and place on a sheet pan and roast for 1 hour, depending on the size of the beets. Remove from the oven and cool. Rub the skin off and chop into ½" dice.
Mix all the herbed yogurt dressing ingredients together in a bowl and set aside.
On a large serving platter or in a salad bowl, plate the chopped cucumber and beets and top with olive oil, pomegranate molasses, feta, pomegranate seeds, mint, cilantro, and a sprinkle of sea salt.