Crisp Cucumber and Beetroot Salad

Description

This Crisp Cucumber and Beetroot Salad combines the cooling crunch of cucumbers with the tender sweetness of beetroots. The salad is lightly tossed with a tangy vinaigrette made from lemon juice or vinegar, olive oil, herbs, and cracked black pepper. It’s a nutrient-dense dish perfect for lunch, dinner sides, picnics, or healthy snacking.

The beautiful contrast of colors and textures makes it as appealing to the eyes as it is refreshing on the palate.

Ingredients

For the Salad:

1 large cucumber, thinly sliced
2 medium cooked beetroots, thinly sliced
1–2 radishes (optional), thinly sliced
2 tbsp fresh herbs (mint, basil, parsley, or dill)
1 tbsp toasted sesame seeds or crushed nuts (optional)

For the Dressing:

2 tbsp extra virgin olive oil
1 tbsp lemon juice or apple cider vinegar
1 tsp honey or maple syrup (optional)
1 clove garlic, minced
½ tsp salt
½ tsp freshly cracked black pepper
½ tsp crushed red pepper flakes (optional)

Instructions

Prepare the vegetables
Wash and thinly slice cucumbers, beetroots, and radishes.
Mix the dressing
In a small bowl, whisk together olive oil, lemon/vinegar, garlic, honey (optional), salt, and pepper.
Combine the salad
Place all sliced vegetables in a mixing bowl.
Dress & toss
Pour the vinaigrette over the vegetables and gently toss until evenly coated.
Add herbs
Sprinkle fresh herbs and toss lightly again.
Serve immediately or chill for 20 minutes to enhance flavor.

Servings

Serves: 2 large portions or 4 side servings
Prep time: 10 minutes
Total time: 10–15 minutes

Recipe Notes

Use pre-cooked beets for convenience (steamed, roasted, or boiled).
If you prefer a stronger flavor, let the salad sit for 15–20 minutes before serving.
For crunch, add nuts like almonds or walnuts.
To keep cucumbers crisp, add dressing right before serving.