Time to cook
A creamy, crunchy, and refreshing salad that is made with beetroot, cucumber, fresh mint and a lemon yoghurt dressing.
Peel the beetroot, removing the top green portion and slicing off the bottom.
In a medium-sized pot, add the peeled and diced beetroot along with enough water.
Boil the beetroot in the pot until they are tender, which usually takes about 45-60 minutes.
Drain the beetroot and refrigerate for 30 minutes once it cools down completely.
Dice the cooled beetroot, peeled cucumber, and onion into cubes.
In a large bowl, combine the diced onion, cucumber, and boiled beetroot.