Vegetable Salad with Beets, Cucumbers, Eggplant, and Yogurt

Step 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.

Step 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.

Step 3

Dice the 1 medium cucumber into 1/2-inch pieces. In a large bowl, combine the roasted eggplant, beets, and cucumber.

Step 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.

Step 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.