Pickled Beetroot, Onion and Cucumber Salad

This gorgeous deep purple and green salad brings instant joy. For a contrast of sizes and textures, the beetroot and the cucumber are cut into a combination of slices and thick matchsticks. The salad is best left in the fridge for the different ingredients to pickle and marinate. For a spot of creaminess, it is mixed with yogurt before serving. For crunch, it is topped with iceberg lettuce.

Recipe (salt free, oil free):
Serves 1,
Cooked beetroot slices and batons – 1
Cucumber slices and batons – 1/4
Red onion sliced – 1/2
Garlic clove crushed – 1
Iceberg lettuce sliced – 1/8
Yogurt fat free – 4tbsp
Aspall raw organic apple cyder vinegar – 1tbsp
Lemon juice – 1tbsp
Ginger powder – 1/2tsp
Allspice – 1/4tsp
Nutmeg – 1/4tsp
Cinnamon – 1/2tsp
Smoked paprika – 1tsp
Parsley dried – 1tsp
Cumin powder – 1/2tsp
Mint dried – 1/4tsp
Sumac – 1tsp

Mix the vegetables together except the iceberg lettuce. Add all of the dried herbs and spices. Add the apple cyder vinegar and lemon juice. Mix together. Leave in the fridge overnight. Before serving, stir in the yogurt and top with the lettuce.

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