< back to recipes

Beet and Cucumber Salad with Yogurt-herb Dressing

If you love beets, you will love this salad.


  • 1 bunch beets, washed, trimmed, and greens saved for another use
  • 1/2 English cucumber, chopped
  • 1 box (5oz. clam-shell) Earthbound Farm’s herb lettuce blend


  • ¼ cup plain yogurt
  • Juice of 1 lemon
  • 2 tbsp extra virgin olive oil
  • 1 tbsp red wine vinegar
  • 1 tbsp honey
  • 2 tbsp chopped dill or mint


Quarter the beets into bite sized chunks if they are small, and into eighths if large. Put them in a small saucepan and fill with enough water to steam them. Cover with lid and steam until tender, about 20-25 minutes…but check after 15! Drain beets and allow them to cool. For the dressing, mix together last six ingredients. Toss cooled beets, cucumber, and lettuce with dressing.

Print This!