Description
This light and refreshing Fresh Cucumber and Beet Salad comes together in minutes with crisp cucumber, sweet beets, a tangy vinaigrette, and fresh herbs. It’s perfect for summer meals, potlucks, or healthy snacking.
Ingredients
Scale
- 1 large cucumber, thinly sliced
- 2 medium cooked beets, peeled and thinly sliced or julienned
- 1/4 red onion, thinly sliced (optional)
- 2 tablespoons olive oil
- 2 tablespoons lemon juice or apple cider vinegar
- Salt and black pepper, to taste
- Fresh dill or parsley, chopped (optional for garnish)
Instructions
- Thinly slice the cucumber, beets, and red onion (if using).
- In a small bowl, whisk together olive oil, lemon juice (or vinegar), salt, and black pepper.
- Combine all sliced vegetables in a large mixing bowl.
- Pour the dressing over the vegetables and toss gently to coat.
- Refrigerate for 15–30 minutes to let the flavors meld.
- Garnish with fresh dill or parsley before serving.
Notes
- Use vacuum-packed pre-cooked beets for a quicker prep.
- Add crumbled feta or chopped walnuts for extra flavor and texture.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 110
- Sugar: 5g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
Keywords: Fresh cucumber and beet salad, vegan summer salad, cucumber beetroot salad, healthy detox salad