Description
This Cucumber & Beetroot Salad with Herb Dressing is a vibrant, refreshing side dish packed with fresh herbs and a light, tangy dressing. It’s perfect for summer picnics, barbecues, or as a healthy meal prep option!
Ingredients
Scale
Fresh Produce
- 2 medium cucumbers (English cucumbers work best)
- 3 medium beetroots, cooked and peeled
- ½ cup fresh parsley (chopped)
- ¼ cup fresh dill (chopped)
- ¼ cup fresh mint (optional, chopped)
For the Herb Dressing
- 3 tablespoons olive oil
- 2 tablespoons lemon juice (freshly squeezed)
- 1 tablespoon apple cider vinegar (or balsamic vinegar)
- 1 teaspoon honey or maple syrup
- 1 small garlic clove (minced, optional)
- Salt and pepper to taste
Instructions
- Slice the cucumbers thinly and cut the cooked beetroots into bite-sized cubes or thin wedges.
- In a large bowl, combine the sliced cucumbers, beetroots, parsley, dill, and mint.
- In a small bowl or jar, whisk together the olive oil, lemon juice, apple cider vinegar, honey (or maple syrup), minced garlic (if using), and a pinch of salt and pepper.
- Pour the herb dressing over the salad and gently toss to combine, ensuring everything is evenly coated.
- Serve immediately or chill in the refrigerator for 15–30 minutes to let the flavors meld.
Notes
- Use pre-cooked, vacuum-packed beets for a quicker option.
- Swap out parsley, dill, or mint for other fresh herbs like basil or cilantro depending on preference.
- Add crumbled feta or goat cheese for a richer, creamy touch.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 140
- Sugar: 6g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
Keywords: Cucumber Beetroot Salad, Herb Dressing Salad, Summer Salad Recipe, Healthy Beet Salad, Fresh Herb Salad