Sig's Zucchini (Courgette) and Beetroot Side Salad

Sig's Zucchini (Courgette) and Beetroot Side Salad

Source : Hard Boil The Egg And Mash It Up If Using Grate The Cooked Beetroot Mix With The Drained Yoghurt Mint And The Egg Add The Vinegar If Using Chill ...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

Sent by

at : September 6, 2026

Step:

  1. Hard boil the egg and mash it up, if using .Grate the cooked beetroot , mix with the drained yoghurt ,mint and the egg. Add the vinegar if using. Chill in fridge for about an hour.

    Sig's Zucchini (Courgette) and Beetroot Side Salad recipe step 1 photo

  2. Wash and grate the zucchini. Gently mix under the beetroot mixture .

    Sig's Zucchini (Courgette) and Beetroot Side Salad recipe step 2 photo

  3. Add the zatar, fenugreek , salt and pepper and garlic powder( or mince (crush) the fresh garlic) Mix gently , then chill until needed, serve as a side .

    Sig's Zucchini (Courgette) and Beetroot Side Salad recipe step 3 photo

Ingredients

  1. 1 hardboiled egg, mashed up ( optional)
  2. 3 small to medium, freshly cooked beetroot (beet), not pickled
  3. 2 to 3 tablespoons drained Greek yoghurt
  4. 1 medium Zucchini
  5. 1/2 tsp balsamic vinegar (optional)
  6. 1 tsp zatar seasoning (thyme, sumac , toasted sesame seeds, salt)
  7. 1 pinch fenugreek
  8. garlic powder or one or two fresh cloves of garlic
  9. pinch each salt and pepper
  10. 1/4 tsp dried mint or a little fresh, very finely chopped mint to taste

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