Description
This Beet Cucumber Salad is a refreshing and healthy dish perfect for a light lunch or a vibrant side. Featuring roasted beets, crisp cucumbers, and fresh herbs, all tossed in a tangy homemade dressing, it offers a delightful combination of sweet, earthy, and zesty flavors. Optional crumbled feta adds a creamy contrast, making it an appealing choice for warm days or anytime you crave a nutritious, colorful salad.
Ingredients
Scale
Vegetables
- 2 medium beets, cooked and peeled
- 1 large cucumber, peeled and thinly sliced
- 1/2 red onion, thinly sliced
Herbs
- 1/4 cup fresh dill, chopped
- 1/4 cup fresh parsley, chopped
Dressing
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 teaspoon honey or maple syrup
- 1 clove garlic, minced
- 1/2 teaspoon Dijon mustard
- Salt and pepper to taste
Optional
- 1/4 cup crumbled feta cheese
Instructions
- Cooking the Beets: Preheat your oven to 400°F (200°C). Wash the beets thoroughly, trim off the greens leaving about an inch of stem, then wrap each beet individually in aluminum foil. Place them on a baking sheet and roast for 45-60 minutes until tender when pierced with a fork. Let cool slightly before peeling.
- Peeling the Beets: Once the beets are cool enough to handle, peel off the skin using a paring knife or your fingers. Wearing gloves is recommended to prevent staining.
- Slicing the Beets: Slice the peeled beets into thin rounds or half-moons about 1/4 inch thick, depending on their size.
- Preparing the Cucumber: Peel the cucumber and thinly slice it. If large seeds are present, scoop them out with a spoon before slicing.
- Slicing the Red Onion: Thinly slice the red onion and place it in a bowl of ice water for 10-15 minutes to mellow its sharpness. Drain well before using.
- Chopping the Herbs: Remove tough stems and finely chop the fresh dill and parsley.
- Making the Dressing: In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, honey or maple syrup, minced garlic, and Dijon mustard until well emulsified.
- Seasoning: Add salt and pepper to taste to the dressing and whisk again to combine.
- Combining the Ingredients: In a large bowl, combine sliced beets, cucumber, red onion, dill, and parsley.
- Adding the Dressing: Pour the dressing over the salad ingredients and gently toss to evenly coat everything.
- Adding Feta (Optional): If desired, gently crumble feta cheese over the salad for a creamy, tangy element.
- Chilling the Salad (Optional): For best flavor, refrigerate the salad for at least 30 minutes before serving to allow flavors to meld.
Notes
- Roasting the beets can be done ahead of time for convenience; store peeled beets in the refrigerator for up to 3 days.
- Wearing gloves while peeling beets helps prevent staining your hands.
- Chilling the salad enhances flavor but it can also be served immediately.
- Feta cheese is optional; omit for a vegan version or substitute with a vegan cheese alternative.
- The honey can be replaced with maple syrup to make the dressing vegan-friendly.
