Go Back

Crisp Cucumber and Beetroot Salad with Herb Dressing

A fresh, colorful salad featuring crunchy cucumbers and nutritious beetroots, dressed with a zesty herb dressing perfect for any meal prep.
Print Recipe
Prep Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Appetizer, Salad
Cuisine: Healthy, Mediterranean
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 medium cucumbers, diced Hydrating and low-calorie, perfect for snacking.
  • 2 medium beetroots, cooked and diced Canned beets can be used for convenience.
  • 1/4 cup red onion, finely sliced Adds a nice crunch and flavor.
  • 1/4 cup fresh parsley, chopped Herb for freshness.
  • 1/4 cup fresh mint, chopped Adds a refreshing touch.
Dressing Ingredients
  • 1/4 cup olive oil Base of the dressing.
  • 2 tablespoons apple cider vinegar Provides acidity to balance flavors.
  • 1 tablespoon honey or maple syrup Optional sweetness.
  • Salt and pepper to taste For seasoning.

Method
 

Preparation
  1. Wash and prep cucumbers and beetroots. If using raw beets, cook them first by boiling or roasting.
Mixing the Dressing
  1. In a small bowl, whisk together olive oil, apple cider vinegar, honey (or maple syrup), and a pinch of salt and pepper.
Combining Ingredients
  1. In a large mixing bowl, combine diced cucumbers, beetroots, sliced red onion, parsley, and mint. Drizzle herb dressing on top and toss well to coat.
Chilling (Optional)
  1. Let the salad sit in the fridge for about 20 minutes before serving to enhance the flavors.

Notes

For cucumber alternatives, bell peppers work well. Store-bought beets can save time. Other herbs such as basil or cilantro can be used in place of parsley or mint.