Description
Cucumber and Beetroot Salad with Herbed Yogurt Dressing is a fresh, colorful side dish made with roasted beets, crisp cucumber, feta, and a bright lemony yogurt dressing. Perfect for lunch, dinner, or entertaining.
Ingredients
Herbed Yogurt Dressing
1 lemon, juiced
1 clove garlic, minced
½ cup fresh mint and cilantro, finely chopped
4 tablespoons Greek yogurt
Salt and freshly ground black pepper, to taste
Salad
1 English cucumber, cut into ½ inch dice
1 lb beets, red or golden
½ cup feta cheese, crumbled
2 tablespoons pomegranate molasses or balsamic reduction, optional
Pomegranate seeds, optional
Fresh mint and cilantro, for garnish
Olive oil, for drizzling
Sea salt, to taste
Instructions
- Roast the Beets
Preheat your oven to 425°F (220°C). Wash the beets thoroughly, trim any greens, and wrap them tightly in tin foil. Place the wrapped beets on a sheet pan and roast in the oven for about 1 hour. The exact time depends on the size of your beets—larger beets may take slightly longer. When done, beets should be tender when pierced with a fork. - Cool and Chop the Beets
Remove the roasted beets from the oven and allow them to cool completely. Once cool, unwrap the foil, rub off the skins with your fingers or a paper towel (the skins should slide right off), and chop the beets into ½” dice. Set aside. - Prepare the Herbed Yogurt Dressing
In a medium bowl, combine the lemon juice, minced garlic, Greek yogurt, and minced herbs. Add a pinch of salt and freshly ground pepper. Whisk until smooth and creamy. Taste and adjust seasoning as needed. Set the dressing aside while you assemble the salad. - Assemble the Salad
On a large serving platter or in a spacious salad bowl, layer the chopped cucumber and roasted beets. Drizzle a bit of olive oil over the top. - Add Toppings
Sprinkle the crumbled feta over the salad. For a touch of sweetness, drizzle pomegranate molasses or balsamic reduction over the top in a decorative swirl. Scatter pomegranate seeds over the top for bursts of color and sweetness. - Garnish and Serve
Finish with a pinch of sea salt and a generous scattering of fresh herbs like mint and cilantro. Serve the salad chilled with the herbed yogurt dressing on the side or lightly drizzled over the top.
Notes
Roasted beets can be prepared up to 3 days in advance and stored in the refrigerator.
For best texture, dress the salad just before serving.
Swap herbs based on preference, such as dill or parsley.
For a dairy free option, use plant based yogurt and omit feta.
- Prep Time: 15 minutes
- Cook Time: 1 hour Additional Time: 1 hour cooling
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 side portion
- Calories: 180
- Sugar: 10g
- Carbohydrates: 18g
- Protein: 6g