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Garden Fresh Cucumber and Beetroot Salad with Herbs

A vibrant and healthy salad blending cool cucumbers with earthy roasted beets and fresh herbs, perfect for summer dining.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Mediterranean
Calories: 120
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 2 medium beetroots Fresh and roasted
  • 1 large cucumber Sliced thinly
  • 1/4 cup fresh parsley, chopped For flavor
  • 1/4 cup fresh mint, chopped Can replace with any preferred herbs
  • 2 tablespoons olive oil For dressing
  • 1 tablespoon lemon juice To enhance flavor
  • to taste Salt and pepper For seasoning

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C). Wrap each beet in aluminum foil and roast in the oven for about 45 minutes, or until fork-tender.
  2. Once the beets are done, let them cool. Peel off the skins and cube them into bite-sized pieces.
  3. Thinly slice the cucumber and set aside.
Mixing and Serving
  1. In a large bowl, combine the cubed beets, sliced cucumber, chopped parsley, and mint.
  2. Add olive oil, lemon juice, and season with salt and pepper. Mix everything until well combined.
  3. Taste and adjust the seasoning as desired.
  4. Serve immediately or let sit for a while to enhance flavor. Enjoy as a side dish or on its own.

Notes

Make ahead by roasting beets in advance, which can be refrigerated for up to a week. Persian cucumbers are particularly crunchy.