Description
A refreshing and vibrant salad combining crisp cucumbers and sweet, earthy beetroots, dressed in a zesty herb vinaigrette. Perfect for a light lunch or as a delightful side dish.
Ingredients
Scale
- 2 medium cucumbers, thinly sliced
- 2 medium cooked beetroots, diced
- 1/2 red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
- Feta cheese (optional, for topping)
- Lemon wedges (for serving)
Instructions
- In a large bowl, combine the sliced cucumbers, diced beetroots, and thinly sliced red onion. Toss gently to mix everything together.
- In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, chopped parsley, chopped mint, salt, and pepper until well blended.
- Pour the herb dressing over the cucumber and beetroot mixture. Toss gently to coat all the veggies with the dressing.
- Transfer the salad to a serving platter or individual bowls.
- If you like, crumble some feta cheese on top for extra flavor.
- Serve with lemon wedges on the side for a refreshing squeeze.
Notes
- This salad can be prepared a few hours in advance; just add the feta and dressing right before serving to keep it fresh.
- Feel free to substitute the herbs based on your preference.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: salad
- Method: Mixing
- Cuisine: international
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 4g
- Sodium: 50mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 5mg