Description
Crisp cucumber and beetroot salad brings Mediterranean freshness to your plate with vibrant colors and zesty flavors. Crunchy vegetables mingle with tangy dressing, creating a refreshing summer side dish that will delight you with its simple elegance.
Ingredients
Scale
Main Vegetables:
- 2 medium cucumbers, thinly sliced
- 2 medium beetroots, cooked and thinly sliced or grated
- 0.5 small red onion, thinly sliced
Herbs and Cheese:
- 0.25 cup fresh dill or parsley, chopped
- 2 tablespoons crumbled feta cheese
Dressing Ingredients:
- 3 tablespoons olive oil
- 1 tablespoon apple cider vinegar or lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
- Salt and black pepper, to taste
Instructions
- Thoroughly rinse cucumbers, beetroots, and red onion under cool running water to remove any dirt or debris.
- Using a sharp knife, slice cucumbers into thin, uniform rounds, ensuring consistent thickness for optimal texture.
- Peel beetroots and cut into delicate half-moon or julienne-style strips, maintaining a consistent size for even distribution.
- Carefully slice red onion into translucent, paper-thin rings to add a subtle sharp flavor without overpowering the salad.
- In a small mixing bowl, vigorously whisk together extra virgin olive oil, apple cider vinegar, honey, and Dijon mustard until the dressing emulsifies and becomes smooth.
- Season the dressing with kosher salt and freshly ground black pepper, adjusting to taste and creating a balanced flavor profile.
- Transfer sliced vegetables into a spacious serving bowl, arranging them in an aesthetically pleasing manner.
- Gently pour the prepared dressing over the vegetables, using a soft folding technique to coat each ingredient without bruising.
- Delicately sprinkle fresh dill or chopped parsley across the salad for a burst of herbal aroma and visual appeal.
- Crumble tangy feta cheese over the top, adding a creamy texture and complementary flavor to the crisp vegetables.
- Serve immediately at room temperature to preserve the salad’s vibrant colors and fresh, crisp texture.
Notes
- Choose firm, bright-colored beetroots and crisp cucumbers for the best texture and flavor in your salad.
- Chill ingredients beforehand to keep the salad refreshingly cool and maintain vegetable crispness.
- Consider roasting beetroots instead of using raw for a deeper, caramelized flavor profile that adds complexity to the dish.
- Swap feta with nutritional yeast for a vegan version or use goat cheese for a tangier alternative that complements the earthy beets.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Lunch, Appetizer, Snacks
- Method: None
- Cuisine: Mediterranean
Nutrition
- Serving Size: 4
- Calories: 120
- Sugar: 3g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 5mg