Description
This Beet Cucumber Salad is a refreshing and healthy dish, combining the earthy sweetness of roasted beets with crisp cucumber, tangy red onion, fresh herbs, and a zesty homemade dressing. Perfect for a light lunch or as a colorful side, this salad balances flavors and textures beautifully and can be topped with crumbled feta for an extra savory touch.
Ingredients
Scale
Vegetables
- 2 medium beets, cooked and peeled
- 1 large cucumber, peeled and thinly sliced
- 1/2 red onion, thinly sliced
Herbs
- 1/4 cup fresh dill, chopped
- 1/4 cup fresh parsley, chopped
Dressing
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 teaspoon honey or maple syrup
- 1 clove garlic, minced
- 1/2 teaspoon Dijon mustard
- Salt and pepper to taste
Optional
- 1/4 cup crumbled feta cheese
Instructions
- Cooking the Beets: Preheat your oven to 400°F (200°C). Thoroughly wash the beets, trim off the greens leaving about an inch of stem, and wrap each beet individually in aluminum foil. Place them on a baking sheet and roast for 45-60 minutes, or until a fork pierces easily. Let them cool slightly before peeling.
- Peeling the Beets: Once the beets are cool enough to handle, peel off the skin using a paring knife or your fingers. Wearing gloves is recommended to avoid staining your hands.
- Slicing the Beets: Slice the peeled beets into thin rounds or half-moons about 1/4 inch thick, depending on their size.
- Preparing the Cucumber: Peel the cucumber and thinly slice it. If the cucumber has large seeds, scoop them out with a spoon before slicing for better texture.
- Slicing the Red Onion: Thinly slice the red onion and place it in a bowl of ice water for 10-15 minutes to mellow its sharpness. Drain well before adding to the salad.
- Chopping the Herbs: Finely chop the fresh dill and parsley, removing any tough stems before chopping.
- Making the Dressing: In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, honey or maple syrup, minced garlic, and Dijon mustard until well emulsified.
- Seasoning: Season the dressing with salt and pepper to taste, adjusting to your preference.
- Combining the Ingredients: In a large bowl, combine the sliced beets, cucumber, red onion, dill, and parsley.
- Adding the Dressing: Pour the dressing over the salad and gently toss to coat all ingredients evenly.
- Adding Feta (Optional): If using, gently crumble feta cheese over the salad for added flavor and creaminess.
- Chilling (Optional): For best flavor, refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld.
Notes
- If you prefer, you can cook the beets by boiling them for about 40-50 minutes until tender instead of roasting.
- Wearing gloves while peeling beets prevents staining on your hands and nails.
- The salad can be made a few hours ahead and stored refrigerated for enhanced flavor.
- For a vegan option, omit the feta cheese or use a plant-based feta substitute.
- Adjust the sweetness in the dressing by varying the amount of honey or maple syrup according to your taste.
