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Cucumber beetroot salad in a bowl on a wooden board.

Cucumber Beetroot Salad

  • Author: Caitlin Rule
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: Serves 6
  • Category: Salad
  • Method: Chop
  • Cuisine: Mediterranean

Description

This raw cucumber beetroot salad is creamy, crunchy and so refreshing! Made with fresh mint and a lemon yoghurt dressing. It’s a simple, light and delicious side to any meal. 


Ingredients

Scale
  • 3 medium (3 cups) cucumbers, sliced
  • 3 medium (3 cups) raw beetroots, peeled and thinly sliced
  • 2 cups mint leaves, chopped

Lemon yoghurt dressing

  • 3/4 cup plain greek yoghurt
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • 2 teaspoons maple syrup or honey
  • 12 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. In a large mixing bowl, combine the sliced cucumbers, beetroots and mint.
  2. In a small bowl, combine the Greek yoghurt, lemon juice, olive oil, minced garlic, maple syrup, salt and pepper until smooth and creamy.
  3. Pour the dressing over the salad. Gently toss until everything is covered in the dressing. I like to use my hands to massage cucumber and beets to help tenderise them. Serve and enjoy!

Keywords: cucumber beetroot salad, yoghurt dressing, cucumber yoghurt salad