Here’s a refreshing Crisp Cucumber and Beetroot Salad recipe. It’s light, crunchy, and packed with nutrients, making it perfect as a side dish or a standalone snack.
Ingredients
For the Salad:
- 1 large cucumber, thinly sliced or julienned
- 2 medium beets, cooked and julienned or grated
- 1 small red onion, thinly sliced (optional for added crunch)
- 2 tablespoons fresh dill or parsley, finely chopped
- 1 cup mixed greens (spinach, arugula, or lettuce)
For the Dressing:
- 3 tablespoons olive oil
- 1 tablespoon apple cider vinegar or fresh lemon juice
- 1 teaspoon Dijon mustard
- ½ teaspoon honey or maple syrup (optional)
- Salt and freshly ground black pepper, to taste
Optional Toppings:
- 2 tablespoons crumbled feta cheese or goat cheese
- 1 tablespoon toasted sunflower seeds or walnuts
Instructions
- Cook the Beets (if needed):
- If using fresh beets, scrub them clean and boil or roast them until fork-tender. Once cooled, peel and julienne or grate them.
- Prepare the Cucumber:
- Thinly slice the cucumber using a knife or mandoline, or julienne for a different texture.
- Combine the Vegetables:
- In a large mixing bowl, combine the cucumber, beetroot, red onion (if using), and mixed greens.
- Make the Dressing:
- In a small bowl or jar, whisk together olive oil, vinegar or lemon juice, Dijon mustard, honey (if using), salt, and pepper until emulsified.
- Assemble the Salad:
- Pour the dressing over the salad and toss gently to coat.
- Add Toppings (Optional):
- Sprinkle with crumbled feta or goat cheese and toasted sunflower seeds or walnuts for added texture and flavor.
- Serve Immediately:
- Serve the salad chilled or at room temperature. It pairs beautifully with grilled meats, fish, or as part of a vegetarian meal.
Would you like suggestions for variations or ways to make this salad more filling?