Description
This cucumber beet salad is light, refreshing, and full of vibrant flavor. A perfect blend of earthy beets, crisp cucumbers, and a zesty vinaigrette is ideal for lunch, dinner, or meal prep.
Ingredients
2 medium beets (roasted, boiled, or pickled)
1 English cucumber or 2 Persian cucumbers
2 tbsp red onion, thinly sliced
2 tbsp fresh dill or parsley
2 tbsp olive oil
1 tbsp lemon juice or red wine vinegar
Salt and pepper to taste
Optional: 2 tbsp feta cheese, 1 tbsp walnuts
Instructions
1. Cook and slice the beets (roast, boil, or drain if pickled).
2. Slice the cucumber thinly. Salt lightly and pat dry after 10 minutes.
3. Whisk the dressing ingredients in a small bowl.
4. In a large bowl, combine beets, cucumbers, onion, and herbs.
5. Drizzle with dressing and toss gently.
6. Top with feta, nuts, or herbs as desired.
7. Chill for 15–30 minutes before serving.
Notes
You can prep the components up to 2 days ahead and combine before serving.
Try orange juice instead of lemon for a sweet citrus twist.
- Prep Time: 10 min
- Cook Time: 30 min
- Category: Salad
- Method: No Bake
- Cuisine: Healthy