Cucumber and Beet Salad Recipe
For salad lovers, I have a new recipe for you to try for a healthy lunch or dinner: cucumber and beet salad! This salad is perfect for those days when you want something quick and nutritious.
The origins of this cucumber and beet salad are rooted in European cuisine, especially in countries like Russia and Ukraine, where beets are a common ingredient in many traditional recipes. The delightful combination of cucumber and beet is quite popular in these regions due to the freshness of the cucumber and the earthy sweetness of the beet, creating a perfect balance of flavors.
Besides being super easy to prepare and ideal for accompanying any meal, this salad is very adaptable to any preference. You can add other ingredients like feta cheese, nuts, or fresh herbs to give it your personal touch. The best part about this recipe is that it is incredibly healthy. Beets are rich in fiber, vitamins, and minerals, while cucumbers are hydrating and low in calories.
I love preparing this salad for family gatherings or simply as a light and refreshing lunch. The combination of colors makes it look very appetizing. Additionally, the contrast in textures between the crunchy cucumber and the soft beet is simply irresistible.
With that said, I hope you get inspired to try this cucumber and beet salad. It’s a fantastic way to incorporate more vegetables into your diet and enjoy a dish full of flavor and nutrients. Enjoy every bite!
This cucumber and beet salad combines the crisp freshness of cucumbers with the earthy sweetness of beets, creating a vibrant and flavorful dish. Perfect as a light lunch or a colorful side dish for any meal, this salad is not only delicious but also packed with nutrients.
- 2 large cucumbers, thinly sliced
- 3 medium beets, roasted and sliced
- 1 small red onion, thinly sliced
- 1/4 cup fresh dill, chopped
- 1/4 cup feta cheese, crumbled (optional)
- 1/4 cup walnuts, toasted and chopped (optional)
- 2 tsp olive oil
- 1 tsp apple cider vinegar
- 1 tsp honey
- Salt and pepper to taste
- Roast the beets
If you haven't roasted the beets yet, preheat your oven to 400°F (200°C). Wrap each beet in aluminum foil and roast for about 40 minutes, or until tender. Let them cool, peel, and slice.
- Prepare the dressing
In a small bowl, whisk together the olive oil, apple cider vinegar, honey, salt, and pepper.
- Assemble the salad
In a large bowl, combine the sliced cucumbers, roasted beets, and red onion. Drizzle the dressing over the vegetables and toss gently to coat.
- Add garnishes
Sprinkle the chopped dill, feta cheese, and walnuts over the top of the salad.
- Rest and serve
Let the salad sit for about 10 minutes to allow the flavors to meld together. Serve and enjoy!
Servings 4
- Amount Per Serving
- Calories 150kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 13g5%
- Dietary Fiber 3g12%
- Sugars 9g
- Protein 3g6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
- For a vegan version, omit the feta cheese or use a vegan cheese alternative.
- You can use pre-cooked beets to save time.
- This salad can be made ahead of time and stored in the refrigerator for up to two days.
