This refreshing Crisp Cucumber and Beetroot Salad is a colorful joy on your plate! With crunchy cucumbers and sweet beetroot, it’s perfect for a light meal or side dish.
Making this salad is a breeze—just chop, toss, and dress! I love how the colors brighten my day, and it’s healthy too! Who knew salad could be this fun? 🥗
Key Ingredients & Substitutions
Cucumbers: Fresh cucumbers add a crunchy texture. For a twist, try using Persian or English cucumbers; they’re slightly sweeter. If you’re looking for a low-calorie substitute, zucchini works well too!
Beetroot: Raw beetroots give this salad its vibrant color. If fresh beets are hard to find, you can use pre-cooked beets found in sealed packages. They’ll save you time, though might be less crunchy.
Red Onion: Red onion offers a zesty bite. If it’s too strong for your taste, soak the chopped onion in cold water for a few minutes to mellow the flavor. Sweet onions can also be a delicious alternative.
Vinegar: Apple cider vinegar is my favorite for its tangy flavor, but white wine vinegar or even lemon juice can work if needed. Each adds a different profile, so pick what you enjoy!
Sweetener: Honey or maple syrup rounds out the tang from the vinegar. If you’re looking for a vegan option, agave syrup is a perfect swap. Or, leave it out entirely for a more savory salad.
How Do You Get the Perfect Texture for Beetroots?
Getting the right texture for beetroots is key to this salad. The goal is for them to soften just enough without losing their crunch. Here’s how to do it:
- Slice your beetroots thinly; thin slices help them cook faster.
- Pour boiling water over the beets and let them sit for just 5 minutes. This pre-cooking step softens them slightly.
- Drain immediately and let them cool. Avoid leaving them in the hot water as they can become mushy.
Following these steps will keep your beets crisp and vibrant, making your salad a showstopper!
How to Make Crisp Cucumber and Beetroot Salad
Ingredients You’ll Need:
- 2 medium cucumbers, sliced into rounds
- 2 medium raw beetroots, peeled and thinly sliced into rounds
- 1 small red onion, finely chopped
- 3 tablespoons apple cider vinegar or white wine vinegar
- 2 tablespoons olive oil
- 1 tablespoon honey or maple syrup (optional, for slight sweetness)
- Salt, to taste
- Freshly ground black pepper, to taste
- Fresh herbs (such as parsley, mint, or dill), chopped (optional)
How Much Time Will You Need?
This recipe takes about 20 minutes total—5 minutes for preparation and about 15 minutes to let the flavors develop. This means you can quickly whip it up and enjoy a fresh, healthy salad without too much fuss!
Step-by-Step Instructions:
1. Preparing the Beetroots:
Start by placing your sliced beetroot in a bowl. Pour boiling water over just enough to cover the beetroot slices. Let them sit for about 5 minutes. This quick soak softens them a little while keeping them crisp. After 5 minutes, drain the beetroot and set it aside to cool.
2. Combining the Ingredients:
In a large salad bowl, take the sliced cucumbers, your softened beetroot slices, and the finely chopped red onion. Toss them together gently to mix up the colors and textures.
3. Making the Dressing:
In a small bowl, combine the vinegar, olive oil, honey (if you’re using it), salt, and pepper. Whisk everything together until well combined. This dressing is going to add a lovely tang and flavor to your salad.
4. Dressing the Salad:
Now it’s time to enhance your salad! Pour the dressing over the cucumber, beetroot, and onion mixture. Toss gently, making sure all the slices get coated in that delicious dressing.
5. Letting It Rest:
Leave the salad to sit for about 10-15 minutes. This allows the flavors to come together nicely, making every bite taste amazing!
6. Final Touches:
Before serving, give it a taste! You can adjust the seasoning by adding more salt, pepper, or even a little more vinegar to suit your taste. If you like, sprinkle some fresh chopped herbs on top to add a burst of freshness.
Enjoy this crisp, vibrant, and refreshing salad as a side dish or a light snack! It’s bound to brighten your meal and keep things healthy!
Frequently Asked Questions (FAQ)
Can I Use Pre-Cooked Beetroots for This Salad?
Yes, you can definitely use pre-cooked beetroots! They save time, and you can skip the boiling water step. Just slice them thinly and toss them in with the other ingredients!
How Can I Make This Salad Vegan-Friendly?
This salad is almost vegan as-is—just swap honey for maple syrup or agave syrup to keep it plant-based. You can also adjust the dressing to your taste!
How Should I Store Leftovers?
If you have leftovers, store them in an airtight container in the fridge for up to 2 days. The flavors will continue to meld, but be aware that the cucumbers may lose some crunch over time.
What Other Vegetables Can I Add?
You can add a variety of vegetables like grated carrots or diced bell peppers for an extra crunch and color. Just be mindful of the flavors—choose veggies that complement the cucumber and beetroot.
