Description
This Beet Cucumber Salad is a refreshing and vibrant dish that combines the earthy sweetness of beets with the crispness of cucumber, all tossed in a zesty dressing. It’s an easy-to-make salad that’s perfect for a light lunch or as a side dish for any meal.
Ingredients
Scale
Salad:
- 3 medium cooked beets, diced
- 1 large cucumber, diced
- 1/4 small red onion, thinly sliced
- 2 tbsp fresh dill, chopped
Dressing:
- 3 tbsp olive oil
- 1 1/2 tbsp red wine vinegar or lemon juice
- 1/2 tsp salt
- 1/4 tsp black pepper
Optional:
- 1/2 cup crumbled feta cheese
Instructions
- Prepare Salad: In a large bowl, combine diced beets, cucumber, red onion, and dill.
- Make Dressing: In a small bowl, whisk together olive oil, vinegar or lemon juice, salt, and pepper.
- Combine: Pour dressing over salad and toss gently to combine.
- Add Cheese (if using): Sprinkle with feta cheese before serving.
- Chill: Refrigerate for at least 15 minutes to allow flavors to meld.
Notes
- For added crunch, mix in chopped walnuts or sunflower seeds.
- Golden beets can be used for a milder flavor and to prevent staining from beet juice.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 140
- Sugar: 7 g
- Sodium: 280 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 10 mg
