Crisp Cucumber and Beetroot Salad
This refreshing and colorful salad combines crunchy cucumbers and earthy beets with a light, zesty dressing—perfect for a healthy side! A simple, vibrant dish that’s ideal for any meal or as a standalone snack.
- Prep Time: 10 minutes
- Cook Time: None (if using pre-cooked beets)
- Total Time: 10 minutes
- Yield: Serves 4
- Category: Side Dish, Salad
- Method: No-cook, Tossing
- Cuisine: Mediterranean, Vegetarian
- Diet: Vegetarian
Ingredients
Scale
-
- 1 medium cucumber, thinly sliced
- 2 cooked beets, sliced or julienned
- ¼ red onion, thinly sliced
- ¼ cup feta cheese (optional)
- 2 tablespoons fresh parsley or dill, chopped
- ¼ cup toasted walnuts or pecans (optional)
For the Dressing:
-
- 2 tablespoons olive oil
- 1 tablespoon lemon juice or apple cider vinegar
- 1 teaspoon honey
- ½ teaspoon Dijon mustard
- ¼ teaspoon black pepper
Instructions
- Prepare the Salad:
In a bowl, combine cucumber, beets, red onion, and fresh herbs. - Make the Dressing:
In a small bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, and black pepper.
- Assemble & Serve:
Drizzle the dressing over the salad and toss gently.
Top with feta cheese and toasted nuts if using.
Serve immediately and enjoy! Fresh, crunchy, and bursting with flavor!
Notes
- Feel free to adjust the dressing ingredients based on your preference (e.g., more lemon juice for extra tang).
- You can substitute feta cheese with goat cheese for a different flavor.
- For a vegan version, omit the feta and use a plant-based sweetener instead of honey.
- This salad is best enjoyed fresh but can be refrigerated for a few hours before serving.
Nutrition
- Serving Size: 1/4 of the salad
- Calories: 160
- Sugar: 8g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 5mg