Description
This Fresh Cucumber and Beet Salad is a vibrant, nutrient-rich dish combining the crispness of cucumber with the earthy sweetness of beets, fresh herbs, and a zesty lemon dressing. It’s light, refreshing, and perfect as a side or healthy lunch.
Ingredients
- 1 large cucumber, thinly sliced
- 2 medium beets, cooked and peeled, thinly sliced
- 1/4 cup chopped fresh dill
- 1/4 cup chopped fresh parsley
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Cook the beets if needed by boiling or roasting until tender. Let cool, peel, and slice thinly.
- Thinly slice the cucumber and place in a large mixing bowl.
- Add sliced beets to the bowl with cucumber.
- Sprinkle chopped dill and parsley over the vegetables.
- In a small bowl, whisk together olive oil, lemon juice, salt, and black pepper.
- Pour the dressing over the salad and toss gently to combine.
- Chill for 20 minutes before serving for best flavor.
Notes
- Use English or Persian cucumbers for the best texture and mild flavor.
- Canned beets are a convenient option—just drain well before using.
- Add feta, goat cheese, or nuts/seeds for extra texture and taste.
- Chill before serving to let the flavors meld.
- Substitute lemon juice with vinegar for a different flavor profile.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 5g
- Sodium: 620mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
