Description
This refreshing Crisp Cucumber and Beetroot Salad is a perfect balance of crispiness, earthy sweetness, and tanginess. Topped with feta cheese and fresh herbs, it’s a delightful combination of flavors.
Ingredients
Units
Scale
Salad
- 2 medium cucumbers, thinly sliced
- 2 medium beetroots, boiled or roasted and thinly sliced or grated
- 1/2 small red onion, thinly sliced (optional)
- 1/4 cup fresh dill or parsley, chopped
- 2 tablespoons crumbled feta cheese (optional)
Dressing
- 3 tablespoons olive oil
- 1 tablespoon apple cider vinegar or lemon juice
- 1 teaspoon Dijon mustard (optional)
- 1 teaspoon honey or maple syrup (optional)
- Salt and black pepper, to taste
Instructions
- Prepare Salad Ingredients: Slice cucumbers, boil or roast beetroots, chop herbs, and crumble feta cheese.
- Make Dressing: Whisk together olive oil, vinegar or lemon juice, mustard, honey or maple syrup, salt, and pepper.
- Combine: Toss cucumbers, beetroots, red onion, and herbs in a bowl. Drizzle dressing and top with feta cheese.
- Serve: Enjoy the salad immediately or chill before serving.
Notes
- You can customize this salad by adding nuts, seeds, or other favorite veggies.
- To make it vegan, omit the feta cheese or use a dairy-free alternative.
Nutrition
- Serving Size: 1 bowl
- Calories: 150 kcal
- Sugar: 8 g
- Sodium: 200 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 10 mg