Print

Crisp Cucumber and Beetroot Salad

Crisp Cucumber and Beetroot Salad
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This refreshing Crisp Cucumber and Beetroot Salad combines the crunch of cucumbers with the earthy sweetness of beetroots, topped with a tangy dressing and optional feta cheese for a delightful mix of flavors.

Ingredients

Scale

Salad:

  • 2 medium cucumbers, thinly sliced
  • 2 medium beetroots, boiled or roasted, peeled, and thinly sliced or grated
  • 1/2 small red onion, thinly sliced (optional)
  • 1/4 cup fresh dill or parsley, chopped
  • 2 tablespoons crumbled feta cheese (optional)

Dressing:

  • 3 tablespoons olive oil
  • 1 tablespoon apple cider vinegar or lemon juice
  • 1 teaspoon Dijon mustard (optional)
  • 1 teaspoon honey or maple syrup (optional)
  • Salt and black pepper, to taste

Instructions

  1. Prepare Ingredients: Slice cucumbers, peel and slice or grate beetroots, thinly slice red onion, chop herbs, and crumble feta cheese if using.
  2. Make Dressing: In a small bowl, whisk together olive oil, vinegar or lemon juice, mustard, honey or maple syrup, salt, and pepper.
  3. Assemble Salad: In a large bowl, combine cucumbers, beetroots, red onion, and herbs. Pour dressing over the salad and toss gently to coat.
  4. Serve: Top the salad with crumbled feta cheese if desired and serve chilled.

Notes

  • You can customize this salad by adding nuts, seeds, or other favorite toppings.
  • For a vegan option, omit the feta cheese or use a plant-based alternative.

Nutrition

Find it online: https://cookedbyandy.com/crisp-cucumber-and-beetroot-salad/