Here’s a Cucumber and Beet Salad recipe 🥒❤️
Refreshing, colorful, and perfect as a side dish or light lunch.
Ingredients (serves 4)
- 2 medium beets, cooked, peeled, and diced
- 1 large cucumber, sliced or diced
- ¼ small red onion, thinly sliced (optional)
- 2–3 tbsp olive oil
- 1–2 tbsp red wine vinegar or apple cider vinegar
- 1 tsp Dijon mustard (optional)
- Salt & pepper, to taste
- Fresh herbs for garnish (parsley, dill, or chives)
- Optional: crumbled feta or goat cheese
Instructions
- Prepare the beets
- Roast, boil, or steam beets until tender. Cool, peel, and dice.
- Combine vegetables
- In a bowl, mix diced beets, cucumber, and red onion if using.
- Make dressing
- Whisk together olive oil, vinegar, Dijon mustard, salt, and pepper.
- Toss salad
- Pour dressing over vegetables and toss gently to coat.
- Serve
- Garnish with fresh herbs and optional cheese.
- Chill for 10–15 minutes for best flavor, or serve immediately.
Tips & Variations
- Sweet twist: add orange segments or a drizzle of honey.
- Crunchy: top with toasted walnuts or sunflower seeds.
- Creamy dressing: substitute some of the olive oil with yogurt or sour cream.
- Make-ahead: store in the fridge up to 2 days; flavors meld nicely.
I can also provide a Southern-style cucumber and beet salad with vinegar dressing if you want.
