Description
This Crisp Cucumber and Beetroot Salad with Herb Dressing is refreshing, colorful, and packed with vibrant flavor. Made with thinly sliced cucumbers, tender beets, red onions, and fresh herbs, it’s tossed in a zesty olive oil and vinegar dressing for a light and wholesome dish. Ideal as a summer side, picnic favorite, or healthy lunch option.
Ingredients
2 medium cucumbers
2 cooked beets
1 small red onion
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh parsley
1 tablespoon apple cider vinegar
2 tablespoons olive oil
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon red pepper flakes (optional)
Instructions
1. Slice cucumbers, cooked beets, and red onions thinly using a mandoline or sharp knife.
2. In a small bowl, whisk together olive oil, apple cider vinegar, salt, pepper, and red pepper flakes until combined.
3. In a large mixing bowl, combine the sliced vegetables and pour the dressing over them.
4. Gently toss everything together and let it marinate for 10–15 minutes.
5. Add the chopped dill and parsley, and give the salad a final toss.
6. Serve immediately or chill for 30 minutes before serving.
Notes
For best flavor, chill the salad for at least 30 minutes before serving.
If using raw beets, slice them thinner and let them marinate longer.
Add feta cheese or chickpeas for a more filling, protein-rich salad.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 110
- Sugar: 5g
- Sodium: 260mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: cucumber beet salad, herb dressing, easy summer salad