Description
This crisp cucumber and beetroot salad combines the refreshing crunch of cucumbers with the earthy sweetness of beetroots, topped with a tangy dressing and creamy feta cheese for a delightful mix of flavors and textures.
Ingredients
Units
Scale
Salad:
- 2 medium cucumbers, thinly sliced
- 2 medium beetroots, boiled or roasted, peeled, and thinly sliced or grated
- 1/2 small red onion, thinly sliced (optional)
- 1/4 cup fresh dill or parsley, chopped
- 2 tablespoons crumbled feta cheese (optional)
Dressing:
- 3 tablespoons olive oil
- 1 tablespoon apple cider vinegar or lemon juice
- 1 teaspoon Dijon mustard (optional)
- 1 teaspoon honey or maple syrup (optional)
- Salt and black pepper, to taste
Instructions
- Prepare Salad: Slice cucumbers, boil or roast beetroots, peel and slice or grate, thinly slice red onion, chop dill or parsley, and crumble feta cheese.
- Make Dressing: Combine olive oil, apple cider vinegar or lemon juice, Dijon mustard, honey or maple syrup, salt, and black pepper in a bowl.
- Assemble Salad: Toss cucumbers, beetroots, red onion, and herbs in a bowl. Drizzle with dressing and top with feta cheese.
Notes
- This salad can be customized with additional ingredients like nuts, seeds, or avocado.
- For a vegan version, omit the feta cheese or use a dairy-free alternative.
Nutrition
- Serving Size: 1 bowl
- Calories: 160
- Sugar: 6g
- Sodium: 280mg
- Fat: 12g
- Saturated Fat: 3.5g
- Unsaturated Fat: 7.5g
- Trans Fat: 280mg
- Carbohydrates: 10g
- Fiber: 2.5g
- Protein: 4g
- Cholesterol: 10mg