Description
Crisp cucumber and beetroot salad with herb dressing is a refreshing side dish featuring crunchy cucumber, tender beets, and a bright herb vinaigrette. It’s quick to prepare, colorful, and bursting with fresh, tangy flavor.
Ingredients
- 1 large cucumber or 2 small (English or Persian), thinly sliced
- 2–3 cooked beets, sliced or cubed
- 1/4 red onion, thinly sliced (optional)
- 2 tbsp fresh parsley or dill, chopped
- 2 tbsp olive oil
- 1 tbsp lemon juice or red wine vinegar
- 1 tsp Dijon mustard
- 1 tsp honey or maple syrup (optional)
- Salt and black pepper, to taste
Instructions
- Prepare the vegetables: thinly slice the cucumber and red onion (if using), and slice or cube the cooked beets.
- If using red onion, soak in cold water for 5 minutes to reduce sharpness, then drain.
- In a small bowl, whisk together olive oil, lemon juice or vinegar, Dijon mustard, honey (if using), salt, and pepper.
- In a large bowl, gently toss cucumber, beetroot, and onion with the dressing.
- Sprinkle with chopped herbs and serve immediately or chill for 10–15 minutes.
Notes
- Add crumbled feta or goat cheese for a creamy touch.
- To make it a leafy salad, toss in arugula or baby spinach.
- For crunch, add toasted walnuts or sunflower seeds before serving.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 110
- Sugar: 6g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
