Cucumber and Beetroot Salad with Herbed Yogurt Dressing
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Unrated
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Prep Time
15 mins
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Cook Time
1 hr
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cooling time:
1 hr
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Total Time
2 hrs 15 mins
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Servings
6 (as a side)
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Cuisine
North American, Mediterranean
Cucumber and Beetroot Salad with Herbed Yogurt Dressing
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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.
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Ingredients
Herbed Yogurt Dressing
- 1 lemon juiced
- 1 clove garlic minced
- ½ cup mint minced, or any other herbs
- ½ cup cilantro minced, or any other herbs
- 4 tablespoon Greek yogurt
- salt
- black pepper
Cucumber Beetroot Salad
- 1 cucumber cut into ½" dice, English variety
- 1 lb beet red or gold
- ½ cup feta cheese crumbled
- 2 tbsp pomegranate molasses or a sweet balsamic reduction, optional
- pomegranate seeds for topping, optional
- mint for topping
- cilantro for topping
- salt to taste, sea salt
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.
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