I absolutely adore this crisp cucumber and beetroot salad! It’s one of those dishes that feels like a breath of fresh air, especially on a warm day. The vibrant colors of the beetroot paired with the crunch of the cucumbers make it not just delicious but also a feast for the eyes. Plus, it’s so easy to whip up! You can have it ready in just 15 minutes. Trust me, it pairs beautifully with grilled meats or can be enjoyed on its own as a light lunch. Once you try it, you’ll be hooked on its refreshing goodness!
Ingredients List
For this delightful crisp cucumber and beetroot salad, you’ll need some simple, fresh ingredients that come together beautifully. Here’s what you’ll need:
- 2 medium cucumbers, sliced
- 1 large beetroot, cooked and diced
- 1/4 red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt to taste
- Black pepper to taste
These ingredients are not only easy to find but also pack a punch of flavor and nutrition. You’ll want to use fresh herbs and veggies for the best taste!
How to Prepare Instructions
Making this crisp cucumber and beetroot salad is a breeze! Just follow these simple steps and you’ll be enjoying a refreshing dish in no time. Trust me, the combination of flavors and textures is just delightful!
Step 1: Prepare the Vegetables
First things first, let’s get our veggies ready! Slice the cucumbers into thin rounds; this gives you that satisfying crunch. For the beetroot, make sure it’s cooked and cooled, then dice it into bite-sized pieces. If you want the best texture, try using a sharp knife to get clean cuts. Oh, and don’t forget to wear an apron—beetroot can be a bit messy!
Step 2: Combine Ingredients
Now, grab a large bowl and toss in those beautiful cucumbers, diced beetroot, thinly sliced red onion, and freshly chopped parsley. Mixing these fresh ingredients well is key to ensuring every bite is bursting with flavor. I love to use my hands for this; it helps to gently combine everything without bruising the veggies!
Step 3: Make the Dressing
In a separate small bowl, whisk together the olive oil, lemon juice, salt, and black pepper. This dressing is super simple but oh-so-good! Make sure to whisk it until it’s well combined and slightly emulsified. If you like it tangier, feel free to add a splash more lemon juice—just taste as you go!
Step 4: Toss the Salad
Now, pour that lovely dressing over your salad mixture. Gently toss everything together until the vegetables are nicely coated. Be careful not to bruise the cucumbers or beetroot; a light hand works wonders here!
Step 5: Serve or Chill
You can serve this salad immediately if you’re hungry, but letting it chill in the refrigerator for about 30 minutes enhances the flavors even more. It pairs perfectly with grilled meats, but honestly, it’s just as delicious on its own. Enjoy the freshness!
Why You’ll Love This Recipe
There are so many reasons to fall in love with this crisp cucumber and beetroot salad! Here are just a few that make it a must-try:
- Quick preparation time: You can have this salad ready in just 15 minutes, making it perfect for busy weeknights or last-minute gatherings.
- Fresh and vibrant flavors: The combination of crunchy cucumbers and sweet beetroot, dressed with zesty lemon, creates a flavor explosion that’s both refreshing and satisfying.
- Healthy and vegan-friendly: Packed with nutrients, this salad is not only good for you but also fits seamlessly into a vegan diet, so everyone can enjoy it!
Honestly, once you try it, you’ll understand why this salad is one of my favorites! It’s a delightful addition to any meal or just a great snack on its own.
Tips for Success
To make your crisp cucumber and beetroot salad absolutely perfect, here are my top tips! First, always choose fresh, firm cucumbers and vibrant beetroot—this makes a world of difference in taste and texture. If you can, go for organic veggies; they often have a richer flavor. When it comes to seasoning, start with a little salt and pepper, then adjust according to your taste. If you like a bit of zing, don’t hesitate to add extra lemon juice! And remember, letting the salad sit for a while before serving allows the flavors to meld beautifully. Enjoy your vibrant creation!
Nutritional Information
This crisp cucumber and beetroot salad is not only delicious but also nutritious! Here’s an estimated breakdown of its typical nutritional values per serving:
- Calories: 120
- Fat: 9g
- Protein: 2g
- Carbohydrates: 12g
- Sugar: 3g
- Fiber: 3g
- Sodium: 150mg
Keep in mind, these values are estimates and can vary based on the specific ingredients you use. Enjoy this healthy and vibrant salad guilt-free!
FAQ Section
Got questions about this crisp cucumber and beetroot salad? I’ve got you covered! Here are some common queries:
Can I prepare this salad in advance?
Absolutely! You can make it a few hours ahead of time. Just keep it in the fridge until you’re ready to serve. The flavors will blend even more!
How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. Just know that the cucumbers may lose some of their crunch.
What can I substitute for beetroot?
If beetroot isn’t your thing, try using cooked sweet potatoes or even roasted red peppers for a different twist!
Storage & Reheating Instructions
To store any leftovers of your crisp cucumber and beetroot salad, simply transfer it to an airtight container and keep it in the refrigerator for up to 2 days. There’s no need to reheat this salad—it’s best enjoyed chilled, so just give it a quick toss before serving again!
For more delicious salad recipes, check out this healthy cheesecake recipe or this vegetable stir-fry for a nutritious meal option!
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Crisp Cucumber and Beetroot Salad Recipe for Fresh Delight
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A refreshing salad featuring crisp cucumbers and vibrant beetroot.
Ingredients
- 2 medium cucumbers, sliced
- 1 large beetroot, cooked and diced
- 1/4 red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt to taste
- Black pepper to taste
Instructions
- Prepare the vegetables: slice cucumbers and dice cooked beetroot.
- In a large bowl, combine cucumbers, beetroot, red onion, and parsley.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
- Pour the dressing over the salad and toss gently to combine.
- Serve immediately or chill in the refrigerator before serving.
Notes
- Use fresh ingredients for best flavor.
- Adjust seasoning to your preference.
- This salad pairs well with grilled meats.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Tossing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 3g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
Keywords: crisp cucumber and beetroot salad recipe