This Fresh Cucumber and Beet Salad is super refreshing and colorful! With crunchy cucumbers and sweet beets, it’s a great way to enjoy your veggies.
Perfect as a side dish or a light meal, this salad makes me feel extra healthy. Plus, it’s so easy to whip up—you won’t believe how quick it is! 🥗
Key Ingredients & Substitutions
Beets: These are the star of the salad! I often roast them for a deeper flavor, but you can boil them if you’re short on time. Canned beets are also a quick substitute if fresh ones aren’t available.
Cucumber: Fresh cucumbers add crunch and freshness. You can use English cucumbers for fewer seeds and a thinner skin, or even substitute with zucchini for a twist!
Red Onion: The sharpness of red onion balances the sweetness of beets. If you prefer a milder taste, spring onions or shallots will work great too.
Herbs: Fresh parsley and dill elevate the salad’s flavor. Don’t worry if you don’t have these; dried herbs can work in a pinch or try swapping with fresh mint for a different vibe.
Olive Oil: Use high-quality extra virgin olive oil for the best flavor. If you want to cut calories, you can reduce the oil or substitute with yogurt for a creamy dressing.
How Do I Cook Beets Perfectly?
Cooking beets properly can elevate your salad tremendously. Here’s how I do it:
- To boil: Place beets in a pot, cover with water, and bring to a boil. Cook for 30-40 minutes until tender.
- To roast: Wrap whole beets in foil and roast at 400°F for about 45-60 minutes. Let them cool before peeling.
- Tip: If you don’t want the color to stain your hands, wear gloves when you peel them!
Taking a little extra time to handle the beets just right makes all the difference in taste!
Fresh Cucumber and Beet Salad
Ingredients You’ll Need:
Base Ingredients:
- 3 medium beets, boiled or roasted, peeled and sliced
- 1 large cucumber, thinly sliced
- 1/2 red onion, thinly sliced
Herbs and Dressing:
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh dill, chopped
- 2 tbsp olive oil
- 1 tbsp lemon juice or apple cider vinegar
- Salt and black pepper, to taste
How Much Time Will You Need?
This refreshing salad takes about 15 minutes for preparation, plus an additional time of 30-60 minutes if you need to cook the beets. Boiling might take around 30-40 minutes and roasting about 45-60 minutes. Allow the salad to sit for 10-15 minutes after assembling to let the flavors meld for the best taste.
Step-by-Step Instructions:
1. Preparing the Beets:
Start by boiling or roasting the beets until they are tender. If boiling, fill a pot with water, add the beets, and cook for about 30-40 minutes. For roasting, wrap whole beets in foil and bake at 400°F for about 45-60 minutes. Once cooked, let them cool. The skins should peel off easily.
2. Prepare the Vegetables:
While the beets are cooling, thinly slice the cucumber and red onion. Set them aside so they are ready to mix into the salad.
3. Mixing the Salad:
In a large salad bowl, combine the sliced beets, cucumber, and red onion. Make it colorful and appealing!
4. Adding Herbs and Dressing:
Add the chopped parsley and dill to the bowl for some fresh flavors. Drizzle the olive oil and lemon juice (or apple cider vinegar) over the mixture.
5. Seasoning:
Sprinkle salt and freshly ground black pepper to taste over the salad. This step will bring all the flavors together, so be generous but taste as you go!
6. Tossing It All Together:
Gently toss everything together to combine all the ingredients without breaking up the beet slices too much. You want a beautiful mix!
7. Letting it Sit:
Allow the salad to sit for about 10-15 minutes. This will help the flavors meld and make the salad even more delicious.
8. Serving:
Once it’s ready, enjoy your fresh cucumber and beet salad chilled. It’s a delightful way to add some vibrant ingredients to your meal. Enjoy!
Frequently Asked Questions (FAQ)
Can I Use Canned Beets Instead of Fresh?
Absolutely! Canned beets are a great time-saver. Just drain and rinse them before slicing. Keep in mind that canned beets might be a bit softer than fresh ones.
How Can I Make This Salad Vegan-Friendly?
This salad is already vegan, but you can enhance its flavor by adding more herbs or even a dollop of dairy-free yogurt as a dressing alternative if you’d like creaminess.
How Should I Store Leftovers?
Store leftover salad in an airtight container in the refrigerator for up to 2 days. The flavors might intensify, making it even tastier!
Can I Add Other Vegetables?
Definitely! Feel free to mix in other veggies like bell peppers, carrots, or even avocado for added texture and flavor. Just keep in mind that some vegetables might need different preparation methods.
