Description
This fresh cucumber and beet salad is a vibrant, refreshing dish combining sweet beets with crisp cucumbers and a light tangy dressing. It’s perfect as a healthy side or a light meal.
Ingredients
- 2 medium beets, cooked, peeled, and diced
- 2 fresh cucumbers, sliced or diced
- 1/2 small red onion, thinly sliced
- 2 tablespoons fresh parsley or coriander, chopped
- 2 tablespoons olive oil
- 1 tablespoon lemon juice or vinegar
- 1 teaspoon honey (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup feta cheese, crumbled (optional)
- 2 tablespoons roasted walnuts or almonds (optional)
- 1 teaspoon sesame seeds (optional)
Instructions
- Cook the beets by boiling for 30–40 minutes or roasting at 200°C until tender, then cool, peel, and dice.
- Slice or dice cucumbers, thinly slice onion, and chop herbs.
- In a small bowl, whisk olive oil, lemon juice or vinegar, honey, salt, and black pepper.
- In a large bowl, combine beets, cucumbers, onion, and herbs.
- Pour dressing over and toss gently to combine.
- Add optional toppings like feta, nuts, or sesame seeds.
- Chill for 15–20 minutes before serving for best flavor.
Notes
- Use pre-cooked beets to save time.
- Add yogurt to the dressing for a creamy variation.
- Include chili flakes for a spicy twist.
- Keep dressing separate until serving to maintain crispness.
- Store in refrigerator for up to 2 days.
- Let sit at room temperature briefly before serving if chilled.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 portion
- Calories: 180 kcal
- Sugar: 8 g
- Sodium: 300 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 10 mg
