Description
Garden Fresh Cucumber and Beetroot Salad with Herbs. Refreshing and vibrant salad packed with cucumbers, beetroot, and aromatic herbs. Colorful, light, and perfect for summer!
Ingredients
Scale
- 3 medium beetroots (about 12 oz/340g)
- 2 large English cucumbers (about 1 lb/450g)
- 1/4 cup (10g) fresh dill, roughly chopped
- 2 tablespoons (8g) fresh mint leaves, torn
- 3 tablespoons (45ml) extra-virgin olive oil
- 2 tablespoons (30ml) apple cider vinegar
- 1 tablespoon (15ml) honey or maple syrup
- 1/2 teaspoon (3g) sea salt, plus more to taste
- 1/4 teaspoon (1g) freshly ground black pepper
- 1/3 cup (40g) crumbled feta cheese (optional)
- 2 tablespoons (20g) toasted walnuts or pumpkin seeds (optional)
Instructions
- Step 1: Prepare the Beetroot If using raw beetroot, preheat your oven to 400°F (200°C). Trim the tops and roots of the beetroots, leaving about an inch of the stems to prevent bleeding during cooking. Wash thoroughly and individually wrap each beetroot in aluminum foil. Place on a baking sheet and roast for 45-60 minutes until easily pierced with a knife. The cooking time will vary depending on size. Once cool enough to handle, peel the beetroots by gently rubbing the skins off with paper towels, then slice into 1/2-inch (1.25cm) cubes or thin half-moons. If using pre-cooked beetroot, simply unwrap and slice accordingly.
- Step 2: Prepare the Cucumber Wash the cucumbers and either peel completely or create decorative stripes by partially peeling lengthwise. Slice the cucumber in half lengthwise and use a spoon to scrape out the seeds if they’re particularly watery. Cut into 1/4-inch (0.6cm) half-moons or 1/2-inch (1.25cm) cubes to match your beetroot pieces. For extra crispness, follow the moisture control tip by salting the cucumber in a colander for 10-15 minutes, then patting dry.
- Step 3: Make the Dressing In a small bowl, whisk together the olive oil, apple cider vinegar, honey or maple syrup, salt, and pepper until well combined. Taste and adjust seasoning if needed—the dressing should be slightly sweet with a good acid balance to complement the earthy beetroot.
- Step 4: Combine and Serve In a large serving bowl, gently toss the prepared beetroot and cucumber with three-quarters of the dressing. Add most of the chopped dill and torn mint, reserving some for garnish, and fold gently to combine. Allow the salad to rest for 5-10 minutes to let the flavors meld. Just before serving, drizzle with the remaining dressing, sprinkle with the reserved herbs, and top with crumbled feta and toasted nuts or seeds if using. Your Garden Fresh Cucumber and Beetroot Salad with Herbs is now ready to enjoy!
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1.5 cups
- Calories: 220
- Sugar: 10g
- Sodium: 420mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 10mg