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Roasted Beet and Cucumber Salad with Yogurt Dressing



  1. Cut the greens from the beets and reserve. (You could use them in this beet greens with garlic recipe!)
  2. Cut off the very top of each beet and clean them thoroughly. beets
  3. Wrap the beets in foil and roast at 350 degrees for 45-60 minutes. Unwrap the beets and allow them to cool until warm but cool enough to handle. Remove the skin from the beets with your fingers or a paper towel. Slice the beets and cucumbers into uniform pieces. Slice the red onion and add to a medium-large bowl with the beets and cucumbers.
  4. For the yogurt dressing, combine the minced garlic, vinegar, olive oil, salt and pepper. (You can allow this to marinate for a while if you prefer.) Add the yogurt, dill and mint and stir until well-combined.
  5. Pour the garlic yogurt dressing onto the vegetables and stir gently.
  6. Serve immediately or refrigerate.
  7. Serves 6-8