Vegetable Salad with Beets, Cucumbers, Eggplant, and Yogurt
A quick and refreshing salad with roasted eggplant, tender beets, crisp cucumbers, and a creamy yogurt dressing. Perfect for a light lunch or side dish.
- Total time
- 20 min
- Servings
- 2
- Calories
- 220
- Protein
- 6g
Ingredients
- 1 medium eggplant
- 2 medium beets
- 1 medium cucumber
- ½ cup plain yogurt
- 2 tbsp olive oil
- ½ tsp salt
Instructions
- 1
Preheat oven to 400°F. Cut the 1 medium eggplant into 1-inch cubes and toss with 1 tbsp olive oil and 1/4 tsp salt. Spread on a baking sheet and roast until golden and tender, about 15 minutes.
- 2
While eggplant roasts, peel and dice the 2 medium beets into 1/2-inch cubes. Place in a microwave-safe bowl with 2 tbsp water, cover, and microwave on high until fork-tender, about 5 minutes. Drain and let cool slightly.
- 3
Dice the 1 medium cucumber into 1/2-inch pieces. In a large bowl, combine the roasted eggplant, beets, and cucumber.
- 4
In a small bowl, mix the 1/2 cup yogurt with the remaining 1 tbsp olive oil and 1/4 tsp salt. Pour over the vegetables and toss gently to coat.
- 5
Serve immediately, or chill for 10 minutes for a cooler salad. Add a drizzle of red sauce or a sprinkle of paprika if you like.
Tools you’ll need
- baking sheet
- microwave-safe bowl
- large bowl
- small bowl
- knife
- cutting board
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