Description
A refreshing salad combining crunchy cucumbers and earthy beetroot, all dressed in a vibrant herb vinaigrette.
Ingredients
Scale
- 2 medium cucumbers, thinly sliced
- 2 medium beetroots, roasted and cubed
- 1/4 red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- Salt and pepper to taste
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey or maple syrup
- 1 clove garlic, minced
- 1 teaspoon Dijon mustard
Instructions
- Preheat oven to 400°F (200°C). Wrap beetroots in foil and roast for about 45 minutes until tender. Once cooled, peel and cube.
- Slice cucumbers into thin rounds.
- In a bowl, whisk together olive oil, apple cider vinegar, honey (or maple syrup), minced garlic, Dijon mustard, and a sprinkle of salt and pepper.
- In a large bowl, combine cucumber slices, beetroot cubes, red onion, parsley, and mint. Drizzle herb dressing over and toss gently.
- Chill in the fridge for about 15 minutes before serving.
Notes
You can prep the ingredients ahead of time and mix them just before serving. Substitute herbs based on availability.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Salad
- Method: Mixing
- Cuisine: N/A
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 8g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: salad, healthy recipe, beetroot salad, cucumber salad, quick meal