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Raw beet salad with creamy lemon dressing

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Vibrant, earthy raw beet salad with a zingy, peppery salad dressing made using Rachel’s Organic Greek yogurt and fresh lemons.

A delicious fresh and crunchy salad recipe using ingredients from my #OrganicUnboxed food parcel.

Quick and easy to throw together and a lovely side dish for pasta or grilled chicken.

Raw Beet Salad Ingredients

  • 2 organic beetroot – peeled and sliced into matchsticks
  • 120g organic baby salad leaves
  • 2 heaped tbs organic Greek Yogurt
  • zest and juice of a organic lemon
  • ground black pepper to taste
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How To Make Raw Beet Salad

  • Spread the salad leaves over a serving plate.
  • Scatter over the raw beetroot matchsticks.
  • Mix up the salad dressing by adding the lemon zest and black pepper to the Greek yogurt and stirring well – squeeze in the juice of half the lemon and mix to a smooth drizzling consistency.
  • Drizzle the creamy lemon salad dressing over the salad and serve.

Make Raw Beet Salad Your Way

  • turn it into a raw beet slaw by skipping the salad leaves – and adding shredded carrot and cabbage then tossing the dressing through the slaw.
  • make a lime and coriander yogurt dressing – instead of lemon and pepper.
  • Scatter over a tin of chick peas and a handful of crumbled feta to turn into a main course salad

More Easy Salad Recipes For You To Try

platter of homemade potato and radish salad with herby olive oil dressing
quinoa salad with roast carrots, feta cheese and herbs in a blue and white bowl.
Healthy purple coleslaw recipe, quick healthy salad recipe with zingy dressing

Get more delicious gluten free recipes UK style here

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Yield: Serves 4

Raw beet salad with creamy lemon dressing

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Sweet, earthy salad and a delicious zingy dressing

Prep Time 20 minutes
Total Time 20 minutes

Ingredients

  • 2 organic beetroot - peeled and sliced into matchsticks
  • 120g organic baby salad leaves
  • 2 heaped tbs organic Greek Yogurt
  • zest and juice of a organic lemon
  • ground black pepper to taste

Instructions

  1. Spread the salad leaves over a serving plate.
  2. Scatter over the raw beetroot matchsticks.
  3. Mix up the salad dressing by adding the lemon zest and black pepper to the Greek yogurt and stirring well - squeeze in the juice of half the lemon and mix to a smooth drizzling consistency.
  4. Drizzle the creamy lemon salad dressing over the salad and serve.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 62Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 70mgCarbohydrates: 14gFiber: 2gSugar: 11gProtein: 2g

Nutritional content will vary depending on the exact ingredients you use and how careful you are with measuring - this nutritional information is given as a general guide only and may not be accurate - you should always calculate your own nutritional information especially if you have specific dietary requirements.

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© wendy

Disclaimer: This is a sponsored post promoting Organic UK #OrganicUnboxed campaign. For full details of my disclosure policy please read here. 

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