Description
A refreshing and healthy Beet Cucumber Salad perfect for a light lunch or side dish. This Mediterranean-inspired salad combines sweet cooked beets, crisp cucumbers, and tangy red onions, all tossed in a zesty olive oil and lemon dressing, garnished with fresh dill and optional feta cheese.
Ingredients
Scale
Vegetables
- 3 medium beets, cooked and diced
- 2 medium cucumbers, sliced into half-moons
- 1/4 red onion, thinly sliced
Dressing
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 tablespoon lemon juice
- 1 teaspoon honey or maple syrup
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Garnish
- 2 tablespoons fresh dill, chopped
- 1/4 cup crumbled feta cheese (optional)
Instructions
- Prepare the vegetables: In a large bowl, combine the cooked and diced beets, sliced cucumbers, and thinly sliced red onion to create the base of your salad.
- Make the dressing: In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, honey (or maple syrup), salt, and black pepper until the mixture is smooth and well combined.
- Toss the salad: Pour the dressing over the bowl with the vegetables and toss gently to ensure every piece is evenly coated with the flavorful dressing.
- Add garnishes: Sprinkle chopped fresh dill over the salad for a bright herbaceous note. Add crumbled feta cheese if desired for a creamy and tangy flavor contrast.
- Chill and serve: Place the salad in the refrigerator and chill for 20 minutes to allow flavors to meld before serving for the best taste experience.
Notes
- For added protein and heartiness, consider mixing in chickpeas or cooked quinoa.
- If using raw beets, roast them ahead of time to enhance their natural sweetness and depth of flavor.
