Cucumber & Beetroot Salad

Very healthy, and extraordinarily delicious... This purple beet and green cucumber salad is kind of velvet-ey, with a fresh crunch from the cucumber and a silky touch from the beetroot. The sour-cream-esque dressing makes the whole thing even more decadent, and definitely puts this salad on the glitzy side of the street... Enjoy with some wholegrain basmati and white fish, or some flatbread and tahini dressing...


  • Beetroot
  • Cucumber
  • Mint & Chervil
  • Greek Yoghurt (0%)
  • Extra Virgin Olive Oil
  • 1 Clove Garlic
  • Lemon
  • 1 tbsp Water
  • Black Pepper

Scrub and then trim your Beetroot (I don’t peel mine).  Then roast them for about an hour at 200˚c… (wrap them tightly in foil, after sprinkling them with a little Salt and a dash or two of Red Wine Vinegar, or White Wine Vinegar etc).  Let them cool down before slicing…

Wash and slice the Cucumber

In a good sized bowl, whisk up a tablespoon or two of Greek Yoghurt (0%), a drizzle of Extra Virgin Olive Oil, 1 Clove Garlic (crushed), a massive squeeze of Lemon Juice and 1 tbsp Water… If it looks too thick at this point, add another spoon of Water and whisk again….

Arrange your sliced Cucumber and Beetroot on a plate in a circular fashion (or any other that appeals) and drizzle with the Sour Cream Style Dressing….

Sprinkle some fresh chopped Mint and Chervil on top (Chives would also work).  A good crunch of Black Pepper is good too…

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