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Beetroot cucumber salad
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Moderately healthy

Beetroot cucumber salad

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Time to cook

1 hour

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Difficulty

Easy

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Serves

2

A creamy, crunchy, and refreshing salad that is made with beetroot, cucumber, fresh mint and a lemon yoghurt dressing.

A creamy, crunchy, and refreshing salad that is made with beetroot, cucumber, fresh mint and a lemon yoghurt dressing.

Ingredients

Beet Roots

1 cup

Spinach

2 cup

Cucumber

0.5 medium

Red Onion

1 small

Step-by-step instructions to cook

Prep

1

Peel the beetroot, removing the top green portion and slicing off the bottom.

2

In a medium-sized pot, add the peeled and diced beetroot along with enough water.

3

Boil the beetroot in the pot until they are tender, which usually takes about 45-60 minutes.

4

Drain the beetroot and refrigerate for 30 minutes once it cools down completely.

5

Dice the cooled beetroot, peeled cucumber, and onion into cubes.

Cooking

1

In a large bowl, combine the diced onion, cucumber, and boiled beetroot.

Nutrition information

(per serving)

Carbs

Carbs

7.0

Proteins

Proteins

1.5

Fats

Fats

0.2

Fiber

Fiber

0.9

32

kcal

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