This post contains helpful notes and tips to help you make the perfect dish. However, if you are in a rush, please use the “Jump to Recipe” link above or the “Jump to” links below to get to the section you want. Beetroot is a wonder vegetable that boosts your health. It is rich in antioxidants, fiber, and folate. This salad is also light and refreshing, ideal for a quick lunch on a busy day. What is your favorite beetroot dish? Let me know in the comments below. I would love to know. Padma Any doubts or questions? Feel free to ask via the comments below. I will try my best to answer them for you. - Padma Raw beets maintain their natural nutrients and enzymes, making them a good source of vitamins, minerals, and antioxidants. However, they can be a bit tough to digest and might not be as flavorful for some people. Cooking beetroot can break down their tough fibers, making them easier to digest and potentially releasing more nutrients. How do you like having your beetroot? Cooked or raw? Let me know in the comments below. I would love to know. Padma
Gluten-free Grain free Nut-free Allium-free Soy Free
Zaatar contains sesame seeds. Flavor: I like this salad best for its earthy and juicy flavors. The beetroot and the cucumber complement each other perfectly. The chili pepper adds a bit of spice, while the yogurt dressing adds a bit of zest. Ease: This salad is so simple and quick to make. You only need 10 minutes and 6 ingredients to prepare it. You can use any kind of beets, whether they are steamed, oven roasted, cooked, or canned. Proportions: You can adjust this recipe to suit your taste. You can change the ratio of beetroot and cucumber depending on what you prefer. For example, if you want more beetroot in your salad, you can add more beetroot pieces. Or if you want more cucumber in your salad, you can add more cucumber pieces. See the recipe card for quantities. Beetroot: I have used oven roasted beetroot for this recipe. Boiled, steamed, or canned beetroot will work well too. Read the notes below to know if raw beetroot will work for this recipe. Yogurt: I have used natural style Greek yogurt. Any store-bought or homemade unflavored yogurt will work well for this recipe. Zaatar: This is a Middle Eastern spice blend that consists, most commonly, of thyme, sumac, sesame seeds, oregano, and sea salt. Check the notes below for other spices that you can use instead. Salt: Be careful with the salt, as the Zaatar already contains some. Taste the salad before adding more salt, and only do so if needed. Chili peppers: Add them if you like some spice. They will give a nice kick to the salad. But if you don’t want it too hot, you can remove the seeds from the peppers. Or you can skip them altogether if you prefer. If you have any questions regarding these ingredients, feel free to ask in the comments section below and I will try my best to answer them for you. Begin with beetroot that has been either steamed, roasted in an oven, or cooked on the stovetop or in the Instant Pot. Step 1: Prepare the beetroot and cucumber:
Peel the roasted beets and cut it into pieces that are easy to bite. If using canned beets, drain off the water, pat them dry and then chop them. Chop the cucumbers into similar-sized pieces as the beetroot. Chop chili peppers finely.
Step 2: Make the yogurt dressing:
Pour the yogurt into a salad bowl. Whisk it until it becomes smooth and creamy. Add the zaatar and salt. Finally, stir well to combine.
Step 3: Put the salad together:
Add the beetroot, chili pepper, and cucumber to the bowl with the yogurt dressing. Then, toss everything well to coat. Taste and adjust the salt if needed.
That’s it, the salad is ready! I told you it is easy, did I not?! Refrigerate until you are ready to serve it. I recommend using cooked beets for this recipe. Cooking beets can make them sweeter and more flavorful. My favorite way to cook beets is to roast them in the oven. Serving size: The quantities mentioned above are good enough, as a meal, for 1 person or, as a snack, for 2 persons. No Zaatar? No worries! Keep it simple with just some freshly milled black pepper and roasted cumin powder. If you love garlic and curry flavor, try this curry spice blend and let me know how you like it! Optional additions:
To add more crunch to the salad, you can add some toasted and chopped walnuts (the salad will not be nut-free) and / or toasted pumpkin seeds. You can add some crumbled goat or feta cheese or to make it more filling. For a more refreshing taste of summer, finish it off with some fresh mint leaves and a dash of fresh lemon juice. If you like to add some oil to this salad, feel free to add some olive oil (or any other oil of your choice).
Serving: This salad tastes best when served chilled or at room temperature. Do not heat the salad. Storage: Store it in a fridge-safe container with tight-fitting lid, for up to 2 days.
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If you have made this delicious beetroot and cucumber salad, please take a moment to leave a comment and a rating below. This will make me super happy and motivate me to create more good content for you! You can also engage with me on Twitter, Facebook, and Instagram xx Padma
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Disclosure: The nutritional information is calculated using an online calculator and is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionists’ advice. Changing the quantities and cooking technique will alter the nutritional calculations.
