Crisp Cucumber and Beetroot Salad Recipe
A fresh, vibrant, and nutrient-packed dish, this Crisp Cucumber and Beetroot Salad is a perfect addition to any meal. Whether you’re looking for a refreshing side dish, a light lunch, or a healthy option for meal prep, this salad delivers a satisfying combination of crunch, earthiness, and tangy flavor.
Why You’ll Love This Salad
This salad is for anyone who enjoys fresh, wholesome ingredients with a balance of textures and flavors. It’s naturally gluten-free, vegetarian, and can easily be made vegan by omitting the feta cheese. Plus, with its simple ingredients and quick prep time, it’s an easy go-to recipe for busy days.
The Perfect Balance of Flavors
- Crunchy cucumbers provide hydration and freshness.
- Earthy beets add a subtle sweetness and beautiful color contrast.
- Tangy dressing made with apple cider vinegar and Dijon mustard enhances the natural flavors.
- Herbs and feta add a finishing touch of vibrancy and creaminess.
Ingredients
Salad
- 2 medium cucumbers, thinly sliced
- 2 medium beetroots, boiled or roasted, peeled, and thinly sliced or grated
- 1/2 small red onion (optional), thinly sliced
- 1/4 cup fresh dill or parsley, chopped
- 2 tablespoons crumbled feta cheese (optional)
Dressing
- 3 tablespoons olive oil
- 1 tablespoon apple cider vinegar or lemon juice
- 1 teaspoon Dijon mustard (optional)
- 1 teaspoon honey or maple syrup (optional)
- Salt and black pepper to taste
Kitchen Equipment Needed
- Sharp knife or mandoline slicer
- Cutting board
- Small mixing bowl
- Whisk or fork (for dressing)
- Large salad bowl
Instructions
1. Prepare the Vegetables
- Wash and thinly slice the cucumbers.
- Slice or grate the beetroots.
- If using, slice the red onion into thin rings.
2. Make the Dressing
- In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard (if using), honey, salt, and black pepper until smooth.
3. Assemble the Salad
- In a large salad bowl, layer the cucumbers, beetroots, and red onion.
- Drizzle the dressing evenly over the vegetables and toss gently to coat.
4. Garnish and Serve
- Sprinkle fresh dill or parsley and crumbled feta on top.
- Serve immediately for the best flavor and freshness.
Tips and Variations
Ingredient Swaps
- Cucumbers: Swap for zucchini for a slightly firmer texture.
- Beets: Try golden beets for a milder taste.
- Feta: Substitute with goat cheese or omit for a dairy-free option.
- Dressing: Use balsamic vinegar instead of apple cider vinegar for a deeper flavor.
Shortcuts
- Buy pre-cooked beets to save time.
- Use a mandoline slicer for even, quick slicing.
Additions
- Add nuts like walnuts or pecans for extra crunch.
- Toss in chickpeas for added protein.
How to Store Leftovers
This salad is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate to maintain crispness.
Best Pairings
This salad pairs beautifully with:
- Grilled meats like chicken, salmon, or steak.
- Mediterranean dishes such as hummus and pita.
- Refreshing beverages like iced green tea or a citrus-infused sparkling water.
Frequently Asked Questions
1. Can I make this salad ahead of time?
Yes! To keep it fresh, store the dressing separately and toss it in just before serving.
2. Can I use raw beets instead of cooked?
Absolutely! Grated raw beets add an extra crunch and a more intense earthy flavor.
3. Is this salad keto-friendly?
Without the honey and beets, it can fit a keto diet. Substitute beets with radishes for a lower-carb option.
Try This Delicious Salad Today!
This Crisp Cucumber and Beetroot Salad is a must-try for anyone who loves fresh, flavorful, and healthy dishes. Give it a try and let us know how you like it! If you enjoyed this recipe, share it with friends and subscribe to our blog for more delicious recipes!
