Beet, Cucumber and Egg Salad with Yogurt Dressing
Prep time
Cook time
Total time
Check out last week's post for tips about yogurt dressings. When I have beets, I roast them in advance whenever I happen to have the oven on. Cooked and unpeeled, they last two weeks in the fridge.
Serves: 1 serving, easily doubled
For the dressing:
  • ¼ cup not-too-thick yogurt
  • 1 small clove garlic
  • about 1 tablespoon olive oil
  • 1 teaspoon lemon juice
  • 2 tablespoons grated parmesan
  • Salt
For the salad:
  • Olive oil
  • 1 thick slice whole wheat bread
  • A few handfuls of green leaf lettuce, torn into bite-sized pieces
  • 2 hard-boiled eggs (here's how to hard boil an egg), roughly chopped
  • ½ kirby cucumber, roughly chopped
  • 1 cooked beet, peeled and sliced (here's how to cook a beet)
  • ¼ avocado, cubed
Make the dressing:
  1. Combine all the ingredients in a small bowl. Taste for balance of flavors and add more salt, lemon juice, or oil as needed.
Make the salad:
  1. Heat a small skillet over medium-high heat. Add olive oil and the slice of bread. Fry until golden, then flip, adding more oil if the pan is dry. When the second side is golden, remove to a plate and cut into squares. Put them into a large bowl, then add the greens, egg, and cucumber. Toss with most of the dressing and scoop into a serving bowl. Arrange the beets and avocado on top and drizzle with a bit more dressing.
Recipe by Big Girls Small Kitchen at