Description
This Crisp Cucumber and Beetroot Salad with Herb Dressing is a refreshing and vibrant salad that is perfect for a light and flavorful meal. The combination of fresh cucumbers, cooked beets, and a zesty herb dressing creates a delightful dish that is sure to impress.
Ingredients
Scale
Crisp Cucumber and Beetroot Salad:
- 2 medium cucumbers (thinly sliced)
- 2 cooked beets (peeled and thinly sliced or cut into wedges)
- 1/4 red onion (thinly sliced)
- 2 tablespoons fresh dill (chopped)
- 2 tablespoons fresh parsley (chopped)
- 1 tablespoon fresh mint (optional)
Herb Dressing:
- 3 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- Salt and black pepper to taste
Instructions
- Prepare the Herb Dressing: In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper to create the herb dressing.
- Assemble the Salad: In a large bowl, gently combine the sliced cucumbers, beets, and red onion. Add the chopped dill, parsley, and mint if using.
- Add the Dressing: Drizzle the herb dressing over the salad and toss gently to coat.
- Let it Sit: Allow the salad to sit for 10–15 minutes before serving to meld the flavors.
- Serve: Serve the salad chilled or at room temperature.
Notes
- Use vacuum-packed cooked beets for convenience.
- Add crumbled goat cheese or feta for extra richness, or a handful of arugula for a peppery bite.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 130
- Sugar: 5g
- Sodium: 140mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
