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Cucumber and Beetroot Salad with Herbed Yogurt Dressing

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

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

Ingredients

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)

Instructions

    Cup of Yum
  1. 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.
  2. Mix all the herbed yogurt dressing ingredients together in a bowl and set aside.
  3. 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.