Description
Crisp Cucumber and Beetroot Salad is a refreshing and colorful side dish made with crunchy cucumbers, earthy beetroots, and a light, tangy dressing — perfect for summer meals or as a healthy accompaniment to any main course.
Ingredients
Scale
- 2 medium cucumbers, thinly sliced
- 2 medium cooked beetroots, peeled and thinly sliced
- 1/4 small red onion, thinly sliced
- 2 tablespoons fresh dill, chopped
- 3 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 teaspoon honey or maple syrup
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- In a large mixing bowl, combine the sliced cucumbers, beetroots, and red onion.
- In a small bowl, whisk together olive oil, apple cider vinegar, honey, salt, and black pepper until well blended.
- Pour the dressing over the vegetables and toss gently to coat.
- Sprinkle with fresh dill and toss lightly again.
- Chill in the refrigerator for at least 20 minutes before serving for best flavor.
Notes
- For extra crunch, add toasted walnuts or sunflower seeds before serving.
- Use golden beets for a sweeter flavor and vibrant color contrast.
- This salad pairs wonderfully with grilled fish or chicken.
- Prep Time: 10 mins
- Cook Time: 0 mins
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 110
- Sugar: 6g
- Sodium: 210mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
Keywords: cucumber beetroot salad, fresh summer salad, healthy vegetable salad, beet and cucumber recipe