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Crisp Cucumber and Beetroot Salad

A refreshing salad with crunchy cucumbers, sweet beets, and a bright herb dressing, perfect for a quick and healthy meal.
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Prep Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 3 medium cucumbers (English or Persian, sliced) Thinly sliced or cut into half-moons for texture.
  • 3 medium cooked beets, diced Store-bought vacuum-packed or roasted at home.
  • 1 small red onion, thinly sliced Or 3 scallions for a milder flavor.
  • 1/4 cup fresh parsley, chopped Adds freshness.
  • 2 tablespoons fresh dill, chopped Optional but enhances the herb dressing.
  • 1/3 cup crumbled feta or goat cheese Optional; leave out for a vegan version.
  • 1/4 cup toasted walnuts or pistachios, chopped Optional for extra crunch.
Herb Dressing
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons lemon juice Or white wine vinegar.
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey or maple syrup
  • 1 small garlic clove, minced
  • to taste Salt and black pepper
  • 1 tablespoon fresh chives or basil, chopped Plus more for garnish.

Method
 

Preparation
  1. If using whole cooked beets, peel and dice them into bite-sized pieces. Slice cucumbers thinly.
Make the Dressing
  1. In a small bowl, whisk together olive oil, lemon juice, Dijon, honey, and minced garlic. Stir in the chopped chives or basil, then season with salt and pepper. Adjust the flavor to taste.
Combine the Salad
  1. In a large bowl, toss together cucumbers, beets, red onion or scallions, parsley, and dill. Pour the dressing over and toss gently.
Finish and Serve
  1. Fold in crumbled feta if using, and sprinkle toasted nuts on top right before serving.
  2. Add a final grind of black pepper and garnish with additional herbs if desired.
Chill or Serve Immediately
  1. This salad can be served immediately or chilled for 20–30 minutes for flavors to meld.

Notes

For a vegan option, swap honey for maple syrup and omit cheese. Use pre-cooked beets to save time.