This refreshing cucumber and beetroot salad bursts with colorful veggies and fresh herbs! It’s crunchy, vibrant, and perfect for a light meal or side dish.
I love how easy it is to whip up, just chop the veggies, mix, and enjoy! Plus, it’s a great way to sneak in some healthy goodness without even trying! 🥗
Key Ingredients & Substitutions
Cucumbers: Fresh cucumbers add a great crunch. I prefer English cucumbers because they have fewer seeds and a thinner skin. If you can’t find them, any type of cucumber will work, even pickling cucumbers for a tangy twist.
Beetroot: Cooked beetroot gives a beautiful color and earthy flavor. If you’re short on time, canned beetroot can be a convenient substitute! Just rinse them well before using.
Fresh Herbs: The combination of parsley, dill, and mint brings a wonderful freshness. If you’re low on one herb, feel free to double up on another or try basil for a different flavor profile!
Red Onion: The thinly sliced onion adds a nice bite. If you want less sharpness, soak them in cold water for 10 minutes before adding to the salad. This will mellow the flavor!
Olive Oil and Lemon Juice: The dressing enhances the salad’s freshness. You can swap olive oil for avocado oil or use vinegar instead of lemon juice for a tangy twist.
How Do I Get the Best Flavor Out of My Salad?
To really boost the flavor, let your salad sit for about 10 minutes after mixing. This resting time helps all the veggies and herbs absorb the dressing and flavors meld together.
- Mix the olive oil and lemon juice together before drizzling, to ensure a good balance.
- Don’t be shy with salt and pepper, they enhance the salad’s fresh taste.
- For a little kick, consider adding a pinch of red pepper flakes.
Enjoy your vibrant, healthy salad! It’s sure to be a hit at any meal. 🥗
Fresh Cucumber and Beetroot Salad with Herbs
Ingredients You’ll Need:
Fresh Vegetables:
- 2 medium cucumbers, thinly sliced
- 2 medium cooked beetroot, peeled and diced
- 1 small red onion, thinly sliced (optional)
Fresh Herbs:
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh dill, chopped
- 1/4 cup fresh mint leaves, chopped
Dressing:
- 2 tablespoons olive oil
- 1 tablespoon lemon juice or white wine vinegar
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This delicious salad takes about 15 minutes to prepare. You’ll spend a little time chopping the fresh veggies and herbs, and then it’s ready to mix! It’s best to let the salad rest for about 10 minutes before serving to allow the flavors to blend, making the total time approximately 25 minutes.
Step-by-Step Instructions:
1. Prepare the Vegetables:
Start by washing your cucumbers and beetroot. Thinly slice the cucumbers and dice the cooked beetroot into bite-sized pieces. If you decide to include red onion, slice it thinly to add a little zing to your salad.
2. Combine the Ingredients:
In a large salad bowl, combine the cucumber slices, diced beetroot, and red onion (if using). This colorful mix will be the base of your salad!
3. Add Fresh Herbs:
Chop the fresh parsley, dill, and mint, and then sprinkle them over your vegetable mix. These herbs will elevate the flavor and add a fresh aroma to the salad.
4. Drizzle the Dressing:
Now it’s time for the dressing! Drizzle the olive oil and lemon juice (or vinegar) over the salad. This dressing will tie everything together beautifully.
5. Toss the Salad:
Gently toss all the ingredients together using a large spoon or salad tongs. Make sure everything is well combined and coated in the dressing.
6. Season to Taste:
Add salt and freshly ground black pepper according to your taste preferences. Give it one last gentle toss to mix the seasonings in.
7. Let It Rest:
Let your salad sit for about 10 minutes before serving. This resting time allows the flavors to meld together, creating a tastier salad!
8. Serve and Enjoy:
Finally, serve your fresh cucumber and beetroot salad chilled or at room temperature. It’s a refreshing and vibrant side dish that pairs wonderfully with any meal!
FAQ: Fresh Cucumber and Beetroot Salad with Herbs
Can I Use Canned Beetroot Instead of Fresh Cooked Ones?
Absolutely! Canned beetroot is a convenient option. Just ensure you rinse it well to reduce excess brine, and it’s ready to use in your salad.
How Long Will Leftover Salad Last in the Fridge?
Your salad can be stored in an airtight container in the fridge for up to 2 days. The cucumbers will soften over time, so it’s best enjoyed fresh!
Can I Make This Salad Ahead of Time?
Yes! You can prepare the salad a few hours in advance, just keep the dressing separate and mix it in right before serving to maintain the crunchiness of the vegetables.
What Other Herbs Can I Use?
If you don’t have parsley, dill, or mint, try basil or cilantro for a different flavor twist. Each herb will give the salad a unique taste, so feel free to experiment!
