Cucumber salad with beetroot in yogurt
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A healthy salad, suitable as a side dish to meat dishes.
recipe,photo-recipe,beetroot,english cucumber,yoghurt natural,Vegetable salads,Gluten-Free
Vegetable salads
Ingredients
Ingredients
| beetroot | 7 | oz | 200 | grams | |
| english cucumber | 14 | oz | 400 | grams | |
| ground black pepper | 0.5 | tsp | ½ | teaspoon | |
| imalayan salt | - | ||||
| lemon-juice | 1 | tbsp | 1 | tablespoon | |
| spring onion | 1 | pc | 1 | piece | |
| sugar cane | 1 | tsp | 1 | teaspoon | |
| yoghurt natural | 10.5 | oz | 300 | grams |
Recipe
1.
beetroot 7 oz (200 g) • english cucumber 14 oz (400 g)
Wash the small beetroot and cook it until soft in about an hour. Cool in cold water. Peel the cucumbers partially and cut them into small cubes.
2.
Peel the beetroot and cut it into small cubes.
3.
yoghurt natural 10.5 oz (300 g) • sugar cane 1 tsp • lemon-juice 1 tbsp • ground black pepper 0.5 tsp • imalayan salt • spring onion 1 pc
Put the vegetables in a bowl, add yogurt, sugar, lemon juice and spices. Mix. You can add finely chopped spring onions. Add salt and mix again before serving.
Bon appetit!