Crisp Cucumber and Beetroot Salad

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Hey there, my salad-loving friend! Let’s talk about a dish that’s as vibrant as it is refreshing—Crisp Cucumber and Beetroot Salad. Trust me, this one’s a game-changer. Imagine the crunch of fresh cucumbers paired with the earthy sweetness of beets, all tied together with a zesty dressing. It’s not just a salad; it’s a sensory experience. Whether you’re whipping this up for a light lunch, a picnic spread, or as a side for dinner, you’re going to love how easy and delicious it is. So grab your chopping board, and let’s dive in!

Why You’ll Love Crisp Cucumber and Beetroot Salad

This recipe isn’t just about tossing a few veggies together—it’s about creating a dish that’s bursting with flavor, texture, and color. Here’s why it’s a favorite:

  • Versatile: Perfect as a side dish or a light, refreshing main.
  • Budget-Friendly: Uses simple, affordable ingredients you probably already have.
  • Quick and Easy: Ready in minutes with no fancy equipment required.
  • Healthy and Nutritious: Packed with vitamins, fiber, and antioxidants.
  • Crowd-Pleasing: A guaranteed hit with both salad skeptics and enthusiasts alike.

Ingredients

  • Cucumbers: Crisp and refreshing, they bring a delightful crunch.
  • Beetroot: Earthy and naturally sweet, adding gorgeous color and flavor.
  • Red Onion: For a sharp, tangy kick that balances the sweetness of the beets.
  • Fresh Dill: Fragrant and herbaceous, it ties the flavors together beautifully.
  • Lemon Juice: Zesty and bright, for a tangy punch.
  • Olive Oil: Smooth and luxurious, giving the salad a light, silky finish.
  • Salt and Pepper: To enhance and balance all the flavors.

Instructions

Step 1: Prep the Veggies

Peel and slice the cucumbers into thin rounds. For the beets, either roast, boil, or use pre-cooked beets. Slice them into bite-sized wedges or rounds. Thinly slice the red onion for a sharp, tangy bite.

Step 2: Mix the Dressing

In a small bowl, whisk together olive oil, freshly squeezed lemon juice, salt, and pepper. Taste and adjust seasoning as needed.

Step 3: Combine the Ingredients

In a large salad bowl, toss the cucumbers, beets, and red onion. Drizzle the dressing over the top and gently toss to coat.

Step 4: Add the Finishing Touches

Sprinkle fresh dill generously over the salad. Give it one final toss to evenly distribute the herbs.

Step 5: Serve and Enjoy

Serve immediately for a crisp, refreshing bite, or let it chill in the fridge for 15–20 minutes to allow the flavors to meld together.

Nutrition Facts

  • Servings: 4
  • Calories per Serving: Approximately 120
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes (if cooking beets)
  • Total Time: 20 minutes

How to Serve Crisp Cucumber and Beetroot Salad

  • As a Side Dish: Perfect alongside grilled chicken, fish, or roasted vegetables.
  • In a Sandwich: Pile it onto a crusty baguette with a spread of hummus for a hearty, flavorful bite.
  • As a Standalone Dish: Enjoy it as a light lunch with a slice of crusty bread.
  • At a Picnic or BBQ: This salad is a showstopper at any outdoor gathering.

Additional Tips

  • Make it Ahead: Prep the ingredients and dressing separately, then toss together just before serving.
  • Add Protein: Top with feta cheese, grilled chicken, or chickpeas for a more filling meal.
  • Storage Tips: Store leftovers in an airtight container for up to 2 days. The salad might get a bit watery, so drain any excess liquid before serving again.
  • Spice It Up: Add a pinch of chili flakes for a little heat or a drizzle of honey for added sweetness.

FAQ Section

Q1: Can I use raw beets?
A1: Absolutely! Shred or thinly slice raw beets for a crunchy texture.

Q2: How do I roast beets?
A2: Wrap whole beets in foil and roast at 400°F (200°C) for 45–60 minutes, then peel and slice.

Q3: Can I substitute fresh dill?
A3: Yes! Parsley or cilantro can work as a substitute, though the flavor will differ slightly.

Q4: Can I make this salad vegan?
A4: It’s already vegan! Just ensure your olive oil and other ingredients are of plant-based origin.

Q5: What’s the best way to slice the veggies?
A5: Use a sharp knife or mandoline for uniform slices.

Q6: Can I use a different oil?
A6: Sure! Avocado oil or walnut oil would be delicious alternatives.

Q7: Can I add nuts or seeds?
A7: Definitely! Toasted walnuts, almonds, or sunflower seeds add a delightful crunch.

Q8: How can I make it kid-friendly?
A8: Reduce the amount of red onion and try using a sweeter dressing like honey-mustard.

Q9: Can I add fruit?
A9: Yes! Orange segments or pomegranate seeds would be a fantastic addition.

Q10: What’s the best way to store leftover salad?
A10: Keep it in an airtight container in the fridge. Eat within 1–2 days for the best flavor and texture.

Conclusion

There you have it—a Crisp Cucumber and Beetroot Salad that’s as delicious as it is beautiful. This recipe is proof that simple ingredients can come together to create something truly extraordinary. Whether you’re serving it at a gathering or enjoying it solo, this salad is bound to impress. Happy chopping!

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Crisp Cucumber and Beetroot Salad

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This vibrant Crisp Cucumber and Beetroot Salad is the perfect refreshing side dish or light meal. Packed with fresh cucumbers, earthy beetroots, and a zesty dressing, it’s a healthy and colorful addition to your table.

  • Prep Time: 15 minutes
  • Cook Time: 0 minutes (or 30-40 minutes if roasting beets)
  • Total Time: 15 minutes (or up to 55 minutes with roasted beets)
  • Yield: 4 servings 1x
  • Category: Salad
  • Method: No-cook or Roasting
  • Cuisine: International
  • Diet: Vegetarian

Ingredients

Scale
  1. Salad

    • 2 medium cucumbers: Thinly sliced for crunch and hydration.
    • 2 medium beetroots: Boiled or roasted, peeled, and thinly sliced or grated for earthy sweetness.
    • 1/2 small red onion (optional): Thinly sliced for a mild bite.
    • 1/4 cup fresh dill or parsley: Chopped for a herby finish.
    • 2 tablespoons crumbled feta cheese (optional): For a creamy, tangy garnish.

    Dressing

    • 3 tablespoons olive oil: For a smooth base.
    • 1 tablespoon apple cider vinegar or lemon juice: Adds tanginess and balances flavors.
    • 1 teaspoon Dijon mustard (optional): For a hint of sharpness.
    • 1 teaspoon honey or maple syrup (optional): A touch of sweetness.
    • Salt and black pepper: To taste.

Instructions

  • Prepare the Vegetables
    • Wash and thinly slice the cucumbers.
    • Slice or grate the beetroots.
    • Optional: Slice the red onion into thin rings.
  • Make the Dressing
    • In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard (if using), honey, salt, and black pepper until smooth.
  • Assemble the Salad
    • In a large salad bowl, layer the cucumbers, beetroots, and red onion.
    • Drizzle the dressing evenly over the vegetables. Toss gently to coat, being careful with the beets.
  • Garnish and Serve
    • Sprinkle fresh dill or parsley and crumbled feta on top.
    • Serve immediately for the best flavor and freshness.

Notes

  • Extra Crunch: Add radishes or arugula for more texture.
  • Pickled Twist: Marinate onion slices in vinegar for 10 minutes to mellow their sharpness.
  • Sweet Beets: Roast beets with olive oil for caramelized sweetness.
  • Storage: Store in an airtight container in the fridge for up to 2 days. Toss again before serving, as beets may release color.

Nutrition

  • Serving Size: 1 cup
  • Calories: ~120
  • Sugar: 6g
  • Sodium: 150mg
  • Fat: 9g
  • Saturated Fat: 2g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 10g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 5mg

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