Crisp Cucumber and Beetroot Salad is a perfect combination of freshness, crunch, and earthy flavors. This vibrant salad not only pleases the eyes with its colorful appearance but also offers a nutritious boost packed with essential vitamins, minerals, and antioxidants. Whether you are looking for a quick appetizer, a healthy side dish, or a light meal, this salad is an excellent choice. The cooling cucumber complements the mildly sweet and earthy beetroot, while a zesty dressing enhances the flavors, making it a deliciously refreshing treat. Ideal for summer days or detox meals, this salad is both hydrating and satisfying.
Ingredients:
- 2 medium-sized cucumbers, thinly sliced
- 2 medium-sized beetroots, boiled, peeled, and julienned
- ½ red onion, thinly sliced
- ½ cup fresh coriander or parsley, chopped
- ½ cup feta cheese (optional), crumbled
- ¼ cup roasted walnuts or almonds (for crunch)
- 1 tablespoon sesame seeds or pumpkin seeds (optional)
For the Dressing:
- 3 tablespoons olive oil
- 1 tablespoon apple cider vinegar or lemon juice
- 1 teaspoon honey or maple syrup
- 1 teaspoon Dijon mustard
- ½ teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- 1 clove garlic, finely minced (optional)
Instructions:
- Start by preparing the beetroots. Boil them in water for about 20–30 minutes until they are fork-tender. Once cooked, let them cool, peel the skin, and cut them into thin julienne strips.
- Wash and slice the cucumbers into thin rounds or half-moons, depending on your preference. If using large cucumbers, deseed them for a better texture.
- Slice the red onion finely and soak it in cold water for 10 minutes. This step helps reduce the sharpness and makes it milder. Drain and set aside.
- In a small bowl, whisk together olive oil, apple cider vinegar (or lemon juice), honey, Dijon mustard, salt, black pepper, and minced garlic until well combined. This will be the flavorful dressing for the salad.
- In a large mixing bowl, add the sliced cucumbers, julienned beetroot, soaked onions, and chopped coriander or parsley. Toss gently to combine.
- Drizzle the prepared dressing over the salad and mix well to coat all the ingredients evenly.
- Sprinkle crumbled feta cheese (if using) and roasted walnuts or almonds for added texture and taste. You can also add sesame or pumpkin seeds for extra crunch and nutrition.
- Allow the salad to sit for a few minutes before serving. This helps the flavors meld together beautifully.
- Serve immediately as a light meal, a refreshing side dish, or a healthy snack. It pairs well with grilled meats, sandwiches, or even as part of a detox diet.
Tips and Variations:
- For extra creaminess, add a spoonful of Greek yogurt or tahini to the dressing.
- If you love spice, sprinkle some red pepper flakes or add chopped jalapeños.
- Swap feta with goat cheese or skip the cheese for a vegan-friendly version.
- Roasting beetroots instead of boiling them enhances their sweetness and adds a deeper flavor.
- Store leftovers in an airtight container in the refrigerator for up to 24 hours.