July 3rd, 2016
Beetroot salad with yoghurt and mint
2 small cucumbers
250 g Greek yoghurt
1 small clove of garlic
some mint leaves
1 teaspoon of sugar
freshly ground pepper
Because in the summer we often feel the need for something refreshing and tasty, today I offer you a delicious recipe with beettroot, greek yogurt and mint. It can be an excellent garnish for steak or an successful appetizer when served with warm pita bread. This recipe is inspired from the April issue of GoodFood magazine .
First boil the beetroot, grate it and drain well.
Cut the cucumbers in half, remove the seeds and dice them in small cubes. Crush the garlic and chop the mint, but keep a few leaves for decoration.
Place the beetroot, most of the cucumber (keep a few cubes for decoration), the yoghurt, the garlic, the mint, the sugar, salt and freshly ground pepper in a large bowl and mix.
Before serving, sprinkle the remaining cucumber and the mint leaves over it . Absolutely delicious!