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cucumber beetroot salad

Cucumber and Beetroot Salad with Herbed Yogurt Dressing

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Prep Time: 15 minutes
Cook Time: 1 hour
cooling time: 1 hour
Total Time: 2 hours 15 minutes
Author: Max Cozzi
Servings: 6 (as a side)

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

  • 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.
Course: Appetizer, dinner, lunch, Side Dish
Cuisine: Mediterranean, pacific northwest
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