Description
Crisp, colorful, and oh-so-refreshing, the Crisp Cucumber and Beetroot Salad is a delightful dish that elevates any meal. This vibrant salad combines crunchy cucumbers with the earthy sweetness of beets, complemented by zesty lemon juice and fresh parsley. Perfect for summer barbecues or as a light lunch, this easy-to-make salad will awaken your taste buds and add brightness to your plate.
Ingredients
Scale
- 2 cups fresh cucumbers (sliced)
- 1 cup cooked beetroot (diced)
- ½ medium red onion (thinly sliced)
- ¼ cup fresh parsley (chopped)
- 2 tbsp lemon juice
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Rinse cucumbers and beetroots under cold water. Peel beetroots if desired.
- Slice cucumbers into thin rounds or half-moons.
- Cook beetroots by roasting at 400°F (200°C) wrapped in foil for about an hour until tender or boil diced beets for about 30 minutes until soft. Let cool before slicing.
- In a large bowl, combine sliced cucumbers, diced beetroots, chopped parsley, and red onion.
- In a small bowl, whisk together lemon juice, olive oil, salt, and pepper. Drizzle over the salad.
- Toss gently to coat all ingredients evenly. Serve chilled or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Raw/Boiling/Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 100
- Sugar: 5g
- Sodium: 160mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg