Vegetable Salad with Yogurt Dressing
Ingredients
- For the salad
- 500 grams Beets
- ½ stalk cinnamon
- ½ tsp fennel seeds
- ½ stalk Licorice
- salt
- 1 Apple
- 1 onion
- ½ Cucumber
- ½ bunch mint
- For the dressing
- 150 grams Natural yogurt
- 3 Tbsps Whipped cream
- 3 Tbsps White vinegar
- peppers (freshly ground)
- sugar
Preparation steps
Rinse the beet, transfer to a saucepan, and cover with water. Add the cinnamon stick, fennel seeds, licorice, and 1/2 teaspoon of salt. Bring to a boil, reduce the heat, and simmer for 45-60 minutes over medium heat. Remove the beet, peel, chill, then cut into wedges. Peel, quarter, remove the core, and slice the apples. peel and slice the onion. Peel the cucumber, halve lengthwise, remove the seeds, and cut into 1 cm (approximately 1/2 inch) thick slices. Rinse, dry, and remove the leaves from the mint. Mix all the of the ingredients for the salad, then divide into bowls.
For the yogurt, mix the yogurt, cream, and about 40 ml (approximately 1 1/2 ounces) of water until smooth. Add the vinegar, and season to taste with salt, pepper, and sugar.
Drizzle over the salad, and serve.