Description
This Crisp Cucumber and Beetroot Salad is a refreshing and vibrant dish perfect for summer. The combination of cool cucumbers, earthy beets, and zesty dressing creates a flavorful and colorful salad that is sure to impress.
Ingredients
Scale
Cucumbers:
- 2 medium cucumbers, thinly sliced
Beets:
- 2 medium cooked beets, peeled and thinly sliced
Red Onion:
- 1/4 small red onion, very thinly sliced
Fresh Dill:
- 2 tablespoons, chopped
Dressing:
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar or apple cider vinegar
- 1 teaspoon honey or maple syrup
- Salt and black pepper to taste
Optional Topping:
- Crumbled feta cheese
Instructions
- Combine Vegetables: In a large mixing bowl, combine cucumbers, beets, and red onion.
- Make Dressing: In a small bowl, whisk together olive oil, vinegar, honey, salt, and pepper. Pour over vegetables and toss to coat.
- Add Dill: Sprinkle with fresh dill and toss lightly.
- Chill: Refrigerate the salad for at least 15 minutes to enhance flavors.
- Top and Serve: Add crumbled feta before serving.
Notes
- Use pre-cooked beets for convenience or roast your own for deeper flavor.
- For added crunch, sprinkle with toasted nuts or seeds.
- Pairs well with grilled meats or as a refreshing side dish.
- Prep Time: 10 minutes
- Cook Time: 0 minutes (if using pre-cooked beets)
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 110
- Sugar: 6g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
