Description
A refreshing and vibrant Crisp Cucumber and Beetroot Salad featuring thinly sliced cucumbers and cooked beetroots, tossed in a flavorful herb dressing made with fresh dill, parsley, olive oil, and red wine vinegar. This Mediterranean-inspired vegetarian and gluten-free salad is perfect for a light meal or side dish and can be served chilled or at room temperature.
Ingredients
Scale
Salad
- 2 medium cucumbers, thinly sliced
- 2 medium cooked beetroots, peeled and thinly sliced
- 1/4 red onion, thinly sliced
Herb Dressing
- 2 tablespoons fresh dill, chopped
- 1 tablespoon fresh parsley, chopped
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon honey
- Salt and pepper to taste
Instructions
- Prepare Vegetables: Thinly slice the cucumbers, cooked beetroots, and red onion. Ensure all slices are even for a consistent texture in the salad.
- Make Dressing: In a small bowl or jar, whisk together olive oil, red wine vinegar, Dijon mustard, honey, chopped dill, and parsley until the dressing is emulsified and well combined.
- Season Dressing: Add salt and pepper to taste, mixing again to incorporate seasoning evenly.
- Toss Salad: Place the sliced cucumbers, beetroot, and red onion into a large bowl. Pour the herb dressing over the vegetables and gently toss to coat all ingredients evenly with the dressing.
- Chill: Cover the salad and chill in the refrigerator for 10–15 minutes to allow flavors to meld.
- Serve: Serve the salad cold or at room temperature as a refreshing side or light meal.
Notes
- Use pre-cooked vacuum-packed beetroot to save preparation time.
- Add crumbled feta cheese or toasted walnuts for extra flavor and texture.
