Description
This crisp cucumber and beetroot salad with herb dressing is a vibrant, healthy side dish featuring fresh cucumbers, roasted beets, and a zesty lemon herb vinaigrette. Perfect for summer meals, meal prep, or light lunches, this gluten-free and vegetarian salad is both refreshing and nutritious.
Ingredients
2 medium cucumbers
2 cooked or roasted beets
2 tablespoons fresh parsley, chopped
1 tablespoon fresh dill, chopped
1 small red onion
3 tablespoons lemon juice
3 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon honey or maple syrup (optional)
Instructions
1. Thinly slice the cucumbers and red onion. Cut the cooked or roasted beets into bite-sized wedges or cubes.
2. In a small bowl, whisk together the lemon juice, olive oil, parsley, dill, salt, pepper, and honey or maple syrup if using.
3. In a large mixing bowl, combine the cucumbers, beetroot, and red onion. Pour the dressing over the vegetables and gently toss to coat.
4. Let the salad chill in the fridge for at least 20 minutes before serving. Stir gently and adjust seasoning if needed.
Notes
Use pre-cooked vacuum-packed beets to save time.
Chill before serving for maximum flavor.
Adjust herbs based on what’s in season or your favorites.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 portion (¼ of recipe)
- Calories: 115
- Sugar: 6g
- Sodium: 410mg
- Fat: 9g
- Saturated Fat: 1.3g
- Unsaturated Fat: 7.5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg