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🥗 Crisp Cucumber and Beetroot Salad: A Refreshing Dish

This vibrant cucumber and beetroot salad is refreshing, crunchy, and packed with nutrients. Quick to make, naturally vegetarian, and easily adaptable to any diet, it’s perfect for warm weather, light meals, or colorful side dishes.

  • Total Time: 10–15 minutes
  • Yield: 2–4 servings 1x

Ingredients

Scale
  • 1 medium beetroot (cooked, diced or sliced)
  • 1 large cucumber (thinly sliced)
  • ¼ red onion (thinly sliced)
  • 2 tbsp chopped fresh parsley or dill
  • 1 tbsp lemon juice
  • 1 tbsp extra virgin olive oil
  • ½ tsp Dijon mustard (optional)
  • Salt and black pepper, to taste

Instructions

  1. Prepare beetroot (boil, roast, or use pre-cooked) and dice.
  2. Thinly slice cucumber and red onion.
  3. In a small bowl, whisk together lemon juice, olive oil, mustard, salt, and pepper.
  4. Combine beets, cucumber, onion, and herbs in a mixing bowl.
  5. Add dressing and toss gently.
  6. Chill before serving for 15–30 minutes.
  • Author: Tom
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes (if using pre-cooked beets)
  • Category: Salad, Side Dish, Vegetarian
  • Method: No-Cook / Tossed Salad
  • Cuisine: Mediterranean-inspired, Fusion
  • Diet: Vegetarian

Keywords: beet salad, cucumber salad, summer salad, quick salad recipe, no-cook beetroot dish, dairy-free salad, vegetarian beet recipe, colorful salad, refreshing side dish

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