Description
This Beet Cucumber Salad is a refreshing and healthy dish that combines the earthy sweetness of beets with the crispness of cucumbers, all tossed in a tangy dressing. Perfect for a light summer meal or as a vibrant side dish.
Ingredients
Scale
Beet Cucumber Salad:
- 3 medium beets, cooked and diced
- 2 medium cucumbers, sliced into half-moons
- 1/4 red onion, thinly sliced
Dressing:
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 tablespoon lemon juice
- 1 teaspoon honey or maple syrup
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh dill, chopped
- 1/4 cup crumbled feta cheese (optional)
Instructions
- In a large bowl, combine cooked beets, cucumbers, and red onion.
- Sprinkle with dill and feta if using.
In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, honey, salt, and pepper until smooth. Pour dressing over the salad and toss gently to coat.
Chill for 20 minutes before serving for the best flavor.
Notes
- For a heartier salad, add chickpeas or quinoa.
- If using raw beets, roast them beforehand for a deeper flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes (if using pre-cooked beets)
- Category: Salad, Side Dish
- Method: Mixing
- Cuisine: Mediterranean, American
Nutrition
- Serving Size: 1 cup
- Calories: 140
- Sugar: 7g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 5mg (0mg if made without feta)
