Pickled Beet and Cucumber Salad

Ingredients:

Pickled beets ¼ cup

Cucumber ¾  cup

Red onion (thinly sliced, just tiny bit, 1/10 of the onion)

Greek yogurt 3tbsp

Dill 1tsp dried or 1tbsp fresh

Turmeric, ½ tsp

Ground coriander seed ¼ tsp

Harissa powder ¼ tsp

Ground cumin, just a dash

Juice of ½ lemon

Feta, light crumble over top

Salt and pepper to taste

Directions:

*This salad is best served fresh so that it stays crunchy, make just enough to eat right away.

Make yogurt dressing by mixing yogurt, all herbs, and lemon juice. Let flavors mix while cutting the vegetables.

Slice the cucumber in half the long way and cut off the ends. Cut the cucumber the long way again so that the cucumber is in quarters and slice into triangle shaped pieces.

Take pickled beets and cut into similar sized pieces as cucumber.

Very thinly slice red onion.

Add cucumber, beets, and red onion into bowl, add yogurt dressing and mix.

Top with crumbled feta.