Description
A refreshing and vibrant Crisp Cucumber and Beetroot Salad with a zesty herb dressing, perfect as a light lunch or a colorful side dish for Mediterranean meals.
Ingredients
Scale
Vegetables
- 2 medium cucumbers, thinly sliced
- 2 medium cooked beets, peeled and sliced or cut into wedges
- 1/4 red onion, thinly sliced
Herb Dressing
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon honey or maple syrup
- 1 teaspoon Dijon mustard
- 2 tablespoons fresh dill, chopped
- 1 tablespoon fresh parsley, chopped
- Salt and black pepper to taste
- 1/2 teaspoon lemon zest (optional)
Garnish
- Crumbled feta or goat cheese (optional)
Instructions
- Prepare the Vegetables: In a large mixing bowl, combine the thinly sliced cucumbers, cooked and sliced beets, and thinly sliced red onion to create the fresh base of the salad.
- Make the Herb Dressing: In a separate small bowl, whisk together the olive oil, red wine vinegar, honey or maple syrup, Dijon mustard, chopped fresh dill, parsley, salt, black pepper, and optional lemon zest to blend all the flavors harmoniously.
- Toss the Salad: Pour the dressing over the vegetable mixture and gently toss to combine, taking care not to let the beet juices stain the cucumbers too much for an appealing presentation.
- Let Flavors Meld: Allow the salad to sit for 10 to 15 minutes before serving so the ingredients absorb the dressing and the flavors meld beautifully.
- Garnish and Serve: Just before serving, garnish with crumbled feta or goat cheese if desired and serve chilled or at room temperature for a delightful taste experience.
Notes
- Use pre-cooked beets for convenience or roast your own for more depth of flavor.
- Add toasted walnuts or pumpkin seeds for extra crunch and texture.
- This salad pairs wonderfully with grilled meats, fish, or as a standalone light lunch option.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad, Side Dish
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 130
- Sugar: 6 g
- Sodium: 180 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 0 mg
