Description
This Crisp Cucumber and Beetroot Salad with Herb Dressing is a refreshing and colorful dish that’s perfect for summer. The combination of fresh cucumbers, beets, and herbs tossed in a tangy dressing creates a light and flavorful salad that is sure to impress.
Ingredients
Scale
- 2 medium cucumbers (thinly sliced)
- 2 medium cooked beets (peeled and thinly sliced or julienned)
- ¼ red onion (thinly sliced)
- 2 tablespoons fresh dill (chopped)
1 tablespoon fresh parsley (chopped)
1 tablespoon fresh mint (optional) - 3 tablespoons olive oil
1 tablespoon white wine vinegar or apple cider vinegar
1 teaspoon honey or maple syrup
1 teaspoon Dijon mustard
Salt and black pepper to taste
Cucumbers:
Beets:
Red Onion:
Herbs:
Dressing:
Instructions
- Combine Vegetables: In a large bowl, combine the sliced cucumbers, beets, and red onion.
- Prepare Dressing: In a small jar or bowl, whisk together the olive oil, vinegar, honey, Dijon mustard, salt, and pepper until well emulsified.
- Toss and Chill: Pour the dressing over the vegetables and toss gently to combine. Add the fresh dill, parsley, and mint if using. Let sit for 10–15 minutes before serving to allow the flavors to meld.
- Serve: Serve the salad chilled or at room temperature.
Notes
- For best results, use chilled, cooked beets and seedless cucumbers.
- You can use vacuum-packed cooked beets for convenience.
- This salad pairs well with grilled meats, fish, or as a light lunch on its own.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 140
- Sugar: 6g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
