Description
A refreshing and crisp cucumber and beetroot salad featuring thinly sliced cucumber, cooked beetroot, and red onion, tossed in a light olive oil and apple cider vinegar dressing with a hint of honey and fresh dill, perfect as a light side dish or vegetarian main.
Ingredients
Scale
Vegetables
- 1 large cucumber, thinly sliced
- 2 medium cooked beetroots, peeled and thinly sliced or julienned
- ¼ red onion, thinly sliced
Dressing
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar or lemon juice
- 1 teaspoon honey or maple syrup (optional)
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Additional
- 2 tablespoons fresh dill, chopped
- Crumbled feta or goat cheese for topping (optional)
Instructions
- Combine Vegetables: In a large bowl, add the thinly sliced cucumber, cooked beetroot, and red onion, mixing them gently to distribute the ingredients evenly.
- Prepare Dressing: In a small bowl, whisk together olive oil, apple cider vinegar or lemon juice, honey if using, salt, and black pepper until the dressing is well emulsified and smooth.
- Toss Salad: Pour the prepared dressing over the mixed vegetables and toss gently to coat all pieces evenly. Add the chopped fresh dill and mix again to incorporate the herbs thoroughly.
- Chill and Serve: Refrigerate the salad for 10 to 15 minutes to allow the flavors to meld and enhance. Before serving, optionally sprinkle crumbled feta or goat cheese on top. Serve chilled for a crisp and fresh taste.
Notes
- For additional crunch, try adding sliced radishes or toasted walnuts.
- You can use pre-cooked beets or roast your own beets for a more robust flavor.
- This salad pairs wonderfully with grilled meats or can serve as a light, refreshing vegetarian main course.
