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Crisp Cucumber and Beetroot Salad

A refreshing salad featuring crunchy cucumbers and earthy roasted beetroot, perfect for quick meals or gatherings.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Mediterranean
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 large cucumber, thinly sliced Use a fresh, firm cucumber for the best crunch.
  • 2 medium-sized beetroot, roasted and diced Roast beetroot until tender; can use canned if preferred.
  • 1 small red onion, thinly sliced For a milder flavor, soak in water before use.
  • 2 tablespoons fresh parsley, chopped Can substitute with mint or dill for variation.
  • 3 tablespoons olive oil Extra virgin for better flavor.
  • 1 tablespoon balsamic vinegar Adds a rich sweetness.
  • to taste salt
  • to taste pepper

Method
 

Preparation
  1. Prepare the Beetroot: Wash and wrap fresh beetroot in foil, roast in a preheated oven at 400°F (200°C) for about 45-60 minutes until tender. Cool, peel, and dice.
  2. Slice the Veggies: Thinly slice the cucumber and red onion using a mandolin for even slices, if available.
Mixing
  1. In a large mixing bowl, combine cucumbers, diced beetroot, and red onion. Sprinkle with chopped parsley.
  2. In a separate bowl, whisk olive oil, balsamic vinegar, salt, and pepper. Drizzle dressing over the salad and toss gently.
Serving
  1. Taste and adjust seasoning. Optionally, add chili flakes for extra heat.
  2. Transfer to a serving dish. Serve fresh or refrigerate for up to an hour for enhanced flavors.

Notes

Best served fresh. Store leftovers in an airtight container for up to 2 days. For a crunchy texture, add cucumbers right before serving. Avoid over-dressing to prevent wilting.