Here’s a fresh, colorful, and healthy recipe for Cucumber and Beet Salad—crisp, tangy, and perfect as a side dish or light lunch.
🥗 Cucumber and Beet Salad
Ingredients (Serves 4)
- 2 medium cucumbers, thinly sliced
- 2 medium cooked beets, peeled and diced or sliced
- 1/4 red onion, thinly sliced
- 2 tablespoons fresh dill, chopped (optional)
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar or lemon juice
- 1 teaspoon honey or sugar (optional)
- Salt and pepper, to taste
- Optional: crumbled feta or goat cheese
Instructions
1. Prepare Vegetables
- Slice cucumbers thinly (use a mandoline for uniform slices if available).
- Dice or slice cooked beets.
- Thinly slice red onion.
2. Make Dressing
- In a small bowl, whisk together olive oil, vinegar or lemon juice, honey, salt, and pepper.
3. Assemble Salad
- In a large bowl, combine cucumbers, beets, and onion.
- Pour dressing over the vegetables and toss gently.
- Sprinkle chopped dill on top.
- Optional: add crumbled feta or goat cheese for extra flavor.
4. Chill & Serve
- Refrigerate for 15–30 minutes to allow flavors to meld.
- Serve cold as a refreshing side dish.
Tips
- Cooked beets: Roast, boil, or steam beets until tender, then cool before using.
- Make-ahead: Salad keeps well in the fridge for 1–2 days.
- Variation: Add sliced radishes, cherry tomatoes, or avocado for extra color and flavor.
This Cucumber and Beet Salad is crisp, refreshing, and lightly tangy—a perfect balance of flavors and textures.
I can also give a pickled beet and cucumber version or a creamy yogurt-based dressing version if you want.
