Description
A refreshing and vibrant Crisp Cucumber and Beetroot Salad with a zesty herb dressing, perfect for a light meal or a flavorful summer side. This easy no-cook salad combines crunchy cucumbers, sweet beets, and fresh herbs tossed in a tangy lemon and olive oil dressing, delivering a delightful burst of Mediterranean flavors.
Ingredients
Vegetables
- 2 medium cucumbers, thinly sliced
- 2 medium cooked beets, peeled and sliced or julienned
- 1/4 red onion, thinly sliced
Herbs
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh mint, chopped
Dressing
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon honey or maple syrup
- 1 teaspoon Dijon mustard
- Salt and black pepper, to taste
Instructions
- Prepare the Vegetables: In a large bowl, combine the thinly sliced cucumbers, peeled and sliced or julienned cooked beets, and thinly sliced red onion, ensuring all ingredients are evenly distributed.
- Make the Herb Dressing: In a separate small bowl or jar, whisk together the olive oil, lemon juice, honey or maple syrup, Dijon mustard, and a pinch of salt and black pepper until the mixture is well emulsified and smooth.
- Add Fresh Herbs: Stir the chopped fresh dill, parsley, and mint into the dressing, mixing thoroughly to combine the flavors.
- Toss the Salad: Pour the herb dressing over the vegetable mixture and gently toss to coat every piece evenly with the dressing for full flavor coverage.
- Chill and Serve: Refrigerate the salad for 15 to 30 minutes to allow flavors to meld. Serve chilled or at room temperature for the best refreshing taste experience.
Notes
- Use pre-cooked or roasted beets for convenience; roasting your own beets enhances their natural sweetness and depth of flavor.
- This salad pairs wonderfully with grilled meats or as a refreshing side dish during warm summer meals.
- For added protein, consider topping the salad with crumbled feta cheese or chickpeas.
