Crisp Cucumber and Beetroot Salad with Herb Dressing
This Crisp Cucumber and Beetroot Salad is a refreshing, vibrant, and nutrient-packed dish, perfect for a light lunch or as a side salad to accompany your meals. The combination of crunchy cucumbers, earthy beetroots, and a tangy herb dressing makes for an invigorating salad experience.
Ingredients:
For the Salad:
- 2 medium cucumbers, thinly sliced
- 2 medium-sized beets, peeled and grated (or use pre-cooked beets)
- 1/2 small red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh dill, chopped (optional for added flavor)
- 1 tablespoon pumpkin seeds or sunflower seeds (optional, for crunch)
For the Herb Dressing:
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar (or apple cider vinegar)
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup (for sweetness)
- 1/2 teaspoon garlic powder (or 1 small garlic clove, minced)
- Salt and pepper to taste
- 1 tablespoon fresh lemon juice
- 1 teaspoon dried oregano or fresh mixed herbs (such as basil, thyme, or mint)
Instructions:
1. Prepare the Salad Ingredients:
- Slice the cucumbers into thin rounds. If you prefer, you can lightly peel them or leave the skin on for extra crunch and nutrients.
- Peel and grate the beets using a box grater or a food processor. Be careful, as beets can stain your hands and surfaces.
- Thinly slice the red onion into rings or half-rings, depending on your preference.
- Chop the fresh parsley and dill and set aside.
2. Make the Herb Dressing:
- In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, honey, garlic powder, lemon juice, and oregano (or mixed herbs).
- Season with salt and pepper to taste, adjusting the acidity or sweetness as needed with more vinegar or honey.
3. Assemble the Salad:
- In a large salad bowl, combine the sliced cucumbers, grated beets, sliced red onions, parsley, and dill.
- Pour the herb dressing over the salad and toss gently until everything is evenly coated.
4. Serve:
- Top with pumpkin seeds or sunflower seeds for added crunch (optional).
- Serve immediately, or refrigerate for about 15-30 minutes to allow the flavors to meld together.
Tips:
- Beetroot Variation: If you prefer a milder flavor, use roasted or pre-cooked beets instead of raw beets. Roasting brings out a slightly sweeter, richer flavor.
- Add Protein: For a more filling meal, consider adding grilled chicken, feta cheese, or chickpeas.
- Make it Vegan: This salad is already vegan-friendly, but you can swap the honey with maple syrup if you want a fully plant-based dressing.
- Extra Zing: Add a splash of balsamic vinegar for a tangier dressing or sprinkle some feta cheese on top for extra flavor.
This Crisp Cucumber and Beetroot Salad with Herb Dressing is light, tangy, and full of color, making it an ideal side dish for a fresh, healthy meal! 🥒🥗
