Beetroot cucumber salad
Time to cook
1 hour
Difficulty
Easy
Serves
2
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
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.
Cooking
In a large bowl, combine the diced onion, cucumber, and boiled beetroot.
Nutrition information
(per serving)
Carbs
2.8
Proteins
0.8
Fats
0.1
Fiber
0.9
14
kcal
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