Description
Crisp cucumber and beetroot salad brings Mediterranean freshness to your plate with vibrant colors and clean flavors. Crunchy vegetables dance together, offering a light yet satisfying experience that refreshes you from first bite to last.
Ingredients
Scale
Vegetables
- 2 medium cucumbers
- 2 medium beetroots
- 1/2 small red onion
Herbs and Cheese
- 1/4 cup fresh dill or parsley
- 2 tablespoons crumbled feta cheese
Dressing Ingredients
- 3 tablespoons (45 milliliters) olive oil
- 1 tablespoon (15 milliliters) apple cider vinegar or lemon juice
- 1 teaspoon (5 milliliters) dijon mustard
- 1 teaspoon (5 milliliters) honey or maple syrup
- Salt
- Black pepper
Instructions
- Carefully cleanse the cucumbers under cool running water, then artfully slice them into translucent, gossamer-thin rounds using a sharp mandoline or knife.
- Prepare the beetroots by either delicately grating them or creating paper-thin slices, ensuring uniform texture and elegant presentation.
- If desired, transform the red onion into whisper-thin semicircular rings that will add a subtle sharpness to the salad.
- Craft the vibrant dressing by whisking olive oil, apple cider vinegar, Dijon mustard, honey, salt, and freshly ground black pepper in a small mixing vessel until the mixture becomes smooth and harmonious.
- Select a spacious salad bowl and artfully arrange the cucumber rounds as a delicate base layer.
- Distribute the beetroot slices atop the cucumber foundation, creating a beautiful color gradient and textural contrast.
- Strategically place the optional onion rings to introduce additional complexity to the visual and flavor profile.
- Gently cascade the prepared dressing over the vegetable landscape, ensuring each ingredient receives a delicate coating.
- Using soft, considerate movements, toss the salad to blend ingredients without disrupting the beets’ vibrant color.
- Finish the composition by scattering fresh dill or parsley and crumbling feta cheese across the surface.
- Serve immediately to preserve the crisp textures and maximize flavor intensity.
Notes
- Choose firm, fresh cucumbers to maintain the crisp texture and prevent soggy salad.
- Wear gloves when handling beetroots to avoid staining your hands and cutting board with their vibrant red color.
- Pat beetroots dry after grating or slicing to prevent excess moisture from diluting the dressing.
- For a lighter version, swap feta with goat cheese or skip cheese entirely for a vegan-friendly option.
- Add toasted pumpkin seeds or sunflower seeds for extra crunch and nutty flavor.
- Chill ingredients before mixing to keep the salad refreshingly cool and maintain vegetable crispness.
- Prepare dressing separately and store in the refrigerator up to 2 days in advance for meal prep convenience.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: None
- Cuisine: Mediterranean
Nutrition
- Serving Size: 4
- Calories: 170 kcal
- Sugar: 6 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 10 mg