Raw beet salad with creamy lemon dressing

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

Vibrant, earthy organic beetroot salad with a zingy, peppery salad dressing made using Rachel’s Organic Greek yogurt and fresh lemons. Quick and easy to throw together and a lovely side dish for pasta or grilled chicken.

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Raw beet salad with creamy lemon dressing

Prep Time: 20 minutes

Yield: Serves 4

Sweet, earthy salad and a delicious zingy dressing

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.

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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

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