Description
This Crisp Cucumber and Beetroot Salad with Herb Dressing is a refreshing Mediterranean-inspired dish, perfect for summer meals. Featuring thinly sliced cucumbers and cooked beets tossed with a zesty herb dressing of dill, parsley, and mint, this salad is light, nutritious, and easy to prepare. It is served chilled or at room temperature, delivering a burst of fresh flavors and vibrant color in every bite.
Ingredients
Scale
Vegetables
- 2 medium cucumbers (thinly sliced)
- 2 medium cooked beets (peeled and sliced or julienned)
- 1/4 red onion (thinly sliced)
Herbs
- 2 tablespoons fresh dill (chopped)
- 2 tablespoons fresh parsley (chopped)
- 1 tablespoon fresh mint (chopped)
Dressing
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon honey or maple syrup
- 1 teaspoon Dijon mustard
- Salt and black pepper to taste
Instructions
- Prepare the vegetables: Thinly slice the cucumbers and red onion, and peel and slice or julienne the cooked beets. Place all the sliced vegetables in a large mixing bowl.
- Make the dressing: In a small bowl or jar, whisk together olive oil, lemon juice, honey or maple syrup, Dijon mustard, salt, and black pepper until the mixture is well emulsified.
- Add the herbs: Stir the chopped fresh dill, parsley, and mint into the dressing to infuse it with aromatic flavor.
- Toss the salad: Pour the herb dressing over the vegetable mixture, then gently toss everything together ensuring the cucumber, beets, and onion are evenly coated with the dressing.
- Chill and serve: Refrigerate the salad for 15 to 30 minutes to let the flavors meld. Serve chilled or at room temperature as a refreshing side dish.
Notes
- Use pre-cooked or roasted beets for convenience or prepare your own roasted beets for a deeper flavor.
- This salad pairs wonderfully with grilled meats or can be enjoyed as a light, refreshing side on warm days.
- To add protein to the salad, consider topping it with crumbled feta cheese or chickpeas.
