Picture this: crunchy, refreshing cucumber paired with the sweet, earthy flavor of beetroot—this salad is an explosion of color and taste in every bite. It’s light, zesty, and absolutely perfect for a sunny afternoon or a festive gathering. Whether you’re looking to impress at a picnic or just need a healthy side dish, trust me, you’re going to love this recipe!
Why You’ll Love Crisp Cucumber and Beetroot Salad
- Versatile: This salad can be enjoyed on its own, as a side, or even as a topping for grilled proteins.
- Budget-Friendly: Made with simple, readily available ingredients that won’t break the bank.
- Quick and Easy: A breeze to prepare in just a few minutes, making it perfect for busy days.
- Customizable: Adjust the dressing or add your favorite herbs for a personal twist.
- Crowd-Pleasing: Its refreshing crunch and vibrant flavors make it a hit with everyone at the table.
Ingredients
Ingredients in Crisp Cucumber and Beetroot Salad
Cucumbers: Fresh, crisp cucumbers (choose mini or English for the best crunch).
Beetroot: Sweet, earthy beetroot (cooked or pickled for extra tang).
Red Onion: Thinly sliced red onion adds a subtle sharp bite.
Feta Cheese: Crumbled feta for a salty, creamy contrast.
Fresh Dill: Chopped dill to brighten and elevate the flavors.
Lemon Juice: A burst of acidity to balance the earthiness of the beets.
Olive Oil: Extra-virgin olive oil for a rich, smooth dressing.
Honey: A touch of honey to tie all the flavors together.
Dijon Mustard: Adds a slight tang and depth to the dressing.
Salt and Pepper: Essential seasonings to enhance every ingredient.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Preheat Your Equipment
Preheat your oven (if you plan to roast fresh beets) or simply prepare your ingredients if you’re using pre-cooked or pickled beets.
Slice the Vegetables
Gently wash and thinly slice the cucumbers. Dice or slice the cooked beetroot into bite-sized pieces and thinly slice the red onion.
Prepare the Dressing
In a small bowl, whisk together lemon juice, olive oil, honey, Dijon mustard, salt, and pepper until well combined.
Combine the Salad
In a large mixing bowl, add the sliced cucumbers, diced beetroot, and red onion. Toss gently to mix the vegetables evenly.
Add Finishing Touches
Sprinkle crumbled feta cheese and chopped fresh dill over the salad. Drizzle the prepared dressing evenly on top and toss gently to coat all the ingredients.
Chill and Serve
For the best flavor, cover the salad with plastic wrap and let it marinate in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld beautifully.
Nutrition Facts
Servings: Approximately 4 servings
Calories per serving: Roughly 150–180 calories
(Nutrition may vary based on exact ingredient quantities and specific brands used.)
Preparation Time
Prep Time: 10 minutes
Marination Time: 30 minutes
Total Time: Approximately 40 minutes
How to Serve Crisp Cucumber and Beetroot Salad
This salad is incredibly versatile! Serve it chilled as a light side dish alongside grilled chicken or fish, or toss it with some mixed greens for a refreshing lunch. It also pairs wonderfully with warm pita bread and a dollop of tzatziki if you’re in the mood for something Mediterranean.
Additional Tips
- Fresh or Pickled? If you prefer a tangier flavor, try using pickled beetroot. For a sweeter, milder taste, use freshly cooked and cooled beets.
- Texture Variation: For an extra crunch, consider adding some toasted walnuts or pumpkin seeds.
- Customize Your Herbs: Swap out dill for mint or parsley based on your preference.
- Advanced Prep: Make this salad ahead of time and let it sit in the fridge. The flavors only get better with time!
- Keep It Crisp: To avoid soggy cucumbers, lightly salt them and let them drain for a few minutes before adding to the salad.
FAQ’s
1. Can I use fresh beets instead of cooked or pickled?
Yes, you can roast or boil fresh beets. Just allow them to cool completely before adding to the salad.
2. What type of cucumbers works best?
Mini cucumbers or English cucumbers are ideal because of their crunch and lack of bitterness. Regular slicing cucumbers work well if peeled.
3. Can I substitute feta cheese?
Absolutely! Goat cheese or even a mild blue cheese can be used for a different twist.
4. How long should I marinate the salad?
Letting it marinate for at least 30 minutes is ideal to allow the flavors to meld. You can also prepare it a few hours in advance.
5. Is this salad vegan?
Omit the feta cheese or substitute with a plant-based cheese to make it vegan-friendly.
6. Can I add other vegetables?
Definitely! Feel free to add cherry tomatoes, bell peppers, or even avocado for extra flavor and texture.
7. What if I don’t have Dijon mustard?
You can substitute with a bit more lemon juice or a mild yellow mustard if needed.
8. How should I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 2 days.
9. Can I prepare this salad ahead for a party?
Yes, it’s perfect for make-ahead. Just give it a gentle toss before serving to redistribute the dressing.
10. Can this be used as a topping for other dishes?
Absolutely! Use it to top grilled meats, sandwiches, or even as a fresh side for a grain bowl.
CONCLUSION
Crisp Cucumber and Beetroot Salad is a refreshing celebration of vibrant flavors and textures. With its crunchy cucumbers, sweet and earthy beets, tangy dressing, and creamy feta, every bite is a delightful journey. Perfect for a light lunch, a side dish at dinner, or a standout addition to any buffet, this salad is sure to brighten your table and keep you feeling refreshed. So grab your ingredients, preheat that oven if needed, and enjoy a burst of freshness with every forkful—trust me, you’ll be coming back for more!
Print
Crisp Cucumber and Beetroot Salad
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: Raw
- Cuisine: Mediterranean
- Diet: Vegan
Description
A refreshing and vibrant salad combining the crispness of cucumbers with the earthy sweetness of beetroot. Enhanced with a tangy lemon dressing and fresh herbs, this salad is perfect as a light starter or a healthy side dish.
Ingredients
– 2 medium cucumbers, thinly sliced
– 2 medium beetroots, cooked and diced
– 1/4 red onion, thinly sliced
– 1/4 cup fresh dill, chopped
– 2 tbsp olive oil
– 1 tbsp lemon juice
– Salt and pepper, to taste
– Optional: 1/4 cup crumbled feta cheese
Instructions
1. In a large bowl, combine the sliced cucumbers, diced beetroot, and red onion.
2. Add the fresh dill (and feta cheese if using) to the bowl.
3. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper to make the dressing.
4. Drizzle the dressing over the salad and toss gently until all ingredients are evenly coated.
5. Let the salad sit in the refrigerator for about 10 minutes to enhance the flavors before serving.
Notes
– For deeper flavor, roast fresh beetroots beforehand or use pre-cooked ones.
– Adjust the seasoning and lemon juice based on your taste preferences.
Nutrition
- Serving Size: 1 serving (150g)
- Calories: 100 kcal
- Sugar: 5g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg