This colorful salad mixes crunchy cucumbers with sweet beetroot. It’s super refreshing, perfect for a light meal or a side dish!
You can toss in a splash of lemon juice for some zing. I love how easy this salad is—just chop, mix, and enjoy the burst of flavors! 🥗
Key Ingredients & Substitutions
Cucumbers: I find the crunch of fresh cucumbers is key to this salad. Use English cucumbers for fewer seeds and a pleasant taste. If you can’t find these, garden cucumbers are a good choice too. If you’re looking for a unique twist, try pickled cucumbers!
Beetroots: The earthy sweetness of cooked beetroots adds color and flavor. You can use canned beets if you’re short on time, but fresh beautifully roasted beets really shine. If you want to skip beetroots, consider using carrots for that sweet crunch instead.
Red Onion: This adds a nice bite to the salad. If raw onions are too strong for you, soak them in cold water for 10 minutes to mellow out the flavor. Green onions or shallots work well too if you prefer a milder taste.
Fresh Herbs: I love using parsley or dill for their fresh flavor. If you don’t have those, fresh mint or cilantro can provide a delightful twist to your salad.
How Can You Make the Dressing Perfectly Balanced?
The dressing is essential for tying all the flavors together. Start with lemon juice for a bright acidity, which I find really wakes up the dish. When mixing, balance the vinegar with a bit of honey or maple syrup to cut through the tartness, creating a refreshing sweet-sour profile.
- Whisk lemon juice, vinegar, oil, and sweetener until smooth.
- Taste and adjust: If it’s too acidic, add a touch more honey; if it’s bland, a pinch of salt can enhance the flavors.
Let it blend until more intense flavors develop. Dressing right will make your salad shine! Enjoy your fresh creation!
Refreshing Crisp Cucumber and Beetroot Salad
Ingredients:
- 2 medium cucumbers, thinly sliced
- 2 medium cooked beetroots, peeled and diced or julienned
- 1 small red onion, thinly sliced
- 1/4 cup fresh parsley or dill, chopped
- 2 tablespoons lemon juice (freshly squeezed)
- 1 tablespoon white wine vinegar or apple cider vinegar
- 2 tablespoons olive oil
- 1 teaspoon honey or maple syrup (optional, for a touch of sweetness)
- Salt and black pepper to taste
- Optional: 1/4 cup crumbled feta cheese or toasted walnuts for garnish
How Much Time Will You Need?
This salad is quick and easy! You will need about 15 minutes for preparation. Let it chill in the refrigerator for about 10-15 minutes to enhance the flavors. In total, you’ll be enjoying this delightful dish in around 30 minutes.
Step-by-Step Instructions:
1. Prepare the Vegetables:
Start by peeling and thinly slicing the cucumbers. Next, take the cooked beetroots and peel them if you haven’t already. Dice or julienne them into small pieces for a nice presentation. Finally, thinly slice the red onion to add a tangy bite to the salad.
2. Combine the Ingredients:
In a large bowl, mix together the sliced cucumbers, diced beetroots, and sliced red onion. This colorful mix will be the base of your refreshing salad.
3. Make the Dressing:
In a small bowl, whisk together the freshly squeezed lemon juice, vinegar, olive oil, honey (if you’re using it), salt, and pepper. Mix it well until everything is combined and the dressing is smooth.
4. Dress the Salad:
Pour the dressing over the bowl of vegetables. Toss gently to make sure all the ingredients are nicely coated in the delicious dressing.
5. Add Fresh Herbs:
Stir in the chopped parsley or dill, which will add a fresh flavor to the salad. Make sure it’s evenly distributed throughout the salad.
6. Chill Before Serving:
For the best taste, let the salad sit in the refrigerator for at least 10-15 minutes. This allows the flavors to meld beautifully and gives your salad a nice chill.
7. Garnish and Serve:
Right before serving, you can sprinkle the top with crumbled feta cheese or toasted walnuts for extra flavor and texture. This will add a delightful crunch and creaminess!
8. Enjoy!
Your refreshing cucumber and beetroot salad is ready to be enjoyed! Serve it chilled as a refreshing side dish or a light lunch. Bon appétit!
Frequently Asked Questions (FAQ)
Can I Use Raw Beets Instead of Cooked?
While cooked beets provide a sweet and tender texture, you can use raw beets if you prefer. Just peel and shred or julienne them finely. Keep in mind that raw beets have a stronger earthy flavor, so you might want to adjust the dressing slightly to balance it out.
How Can I Make This Salad Vegan?
This salad is already mostly vegan! To ensure it’s completely plant-based, simply omit the honey and the optional feta cheese. The flavors will still be vibrant and delicious without these additions!
How to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 2-3 days. The salad may lose some crunch over time, but it will still taste great. Give it a good toss before serving again!
What Other Ingredients Can I Add?
You can customize the salad with additional ingredients like cherry tomatoes, bell peppers, or grated carrots for extra crunch and flavor. Feel free to experiment with nuts or seeds, like sunflower seeds or pine nuts, for added texture!
