This Crisp Cucumber and Beetroot Salad is a fresh and colorful dish! With crunchy cucumbers and sweet, earthy beetroot, it’s a treat for your taste buds.
It’s super easy to make and perfect for any meal. I love adding a splash of lemon juice to brighten it up—plus, who can resist those vibrant colors on their plate?
Key Ingredients & Substitutions
Cucumbers: Fresh cucumbers add a nice crunch. I recommend English cucumbers for their thin skin and fewer seeds. If you can’t find them, regular cucumbers work well too. Peeling is optional, but it can help with texture.
Beetroots: Use pre-cooked beetroots for convenience. If you need to cook them yourself, roasting gives a sweeter flavor, while boiling is quicker. You can substitute with canned beetroots if you’re short on time.
Red Onion: This adds a sharp flavor. If you prefer milder onions, try using green onions or skip entirely. Shallots also make a great substitute!
Fresh Herbs: I love using parsley or dill for a fresh note. If you don’t have these on hand, chives or basil can work nicely too.
How Do You Get the Best Flavor from Your Salad Dressing?
The dressing is key for this salad, and balancing flavors makes all the difference. Here’s how to do it well:
- Start with fresh lemon juice, which adds brightness. Adjust the amount to your taste.
- Mix in olive oil at a 1:1 ratio with the lemon juice for a good balance. This helps mellow the acidity.
- Season with salt and pepper. Always taste before serving to ensure flavors are balanced.
- If you find it too tart, add a teaspoon of honey or sugar. This simple trick can elevate the overall flavor!
Let the dressing sit for a couple of minutes before using—it helps the flavors combine well.
How to Make Crisp Cucumber and Beetroot Salad
Ingredients You’ll Need:
For the Salad:
- 2 medium cucumbers, thinly sliced
- 2 medium cooked beetroots, peeled and diced or thinly sliced
- 1 small red onion, thinly sliced (optional)
For the Dressing:
- 2 tablespoons fresh lemon juice
- 2 tablespoons olive oil
- 1 tablespoon chopped fresh parsley or dill
- Salt and freshly ground black pepper, to taste
- Optional: 1 teaspoon honey or sugar (to balance acidity)
How Much Time Will You Need?
This refreshing salad takes about 15 minutes to prepare, plus additional time if you need to cook the beetroots. Once everything is prepped, just let it sit for about 10 minutes to allow the flavors to meld together, making it a quick and healthful addition to any meal!
Step-by-Step Instructions:
1. Prepare the Cucumbers:
Start by washing your cucumbers thoroughly. Slice them thinly using a mandoline or a sharp knife so they’ll be nice and crunchy in your salad.
2. Cook the Beetroots:
If your beetroots are uncooked, either boil them until tender (about 30-40 minutes) or roast them in the oven at 400°F (200°C) for about 45 minutes until tender. Once cooked, allow them to cool, then peel and slice or dice them.
3. Combine the Ingredients:
In a large mixing bowl, combine the sliced cucumbers, diced or sliced beetroot, and red onion if you’re using it. Give them a gentle stir to mix them up a bit.
4. Make the Dressing:
In a small bowl, whisk together the lemon juice, olive oil, salt, pepper, and honey or sugar if you choose to include it. This will create a tangy dressing to complement your veggies!
5. Toss the Salad:
Pour the dressing over the cucumber and beetroot mixture and toss gently. Make sure everything gets nice and coated with that delicious dressing.
6. Garnish and Serve:
Sprinkle the chopped parsley or dill on top to add a lovely fresh touch. Let the salad rest for about 10 minutes to allow the flavors to blend together beautifully before serving.
Enjoy this vibrant and tasty Crisp Cucumber and Beetroot Salad as a lovely side dish or healthy snack anytime you want something fresh and crunchy!
Can I Use Fresh Beetroots Instead of Cooked Ones?
Absolutely! If you prefer to use fresh beetroots, just boil or roast them until they’re tender, then peel and slice them for your salad. This will add a wonderfully fresh flavor, but remember to allow time for cooking!
How Can I Store Leftover Salad?
Store any leftover salad in an airtight container in the fridge for up to 2 days. Keep in mind that the cucumbers may get a bit soggy due to the dressing. To maintain crunch, keep the dressing separate and mix when ready to eat.
What Can I Substitute for Lemon Juice in the Dressing?
If you don’t have lemon juice, you can use vinegar, such as apple cider or white wine vinegar, as a substitute. It will still give you a nice acidity. If using vinegar, start with a little less than the lemon juice amount and adjust to taste!
Can I Add Other Vegetables to This Salad?
Definitely! Feel free to get creative. Grated carrots, radishes, or even bell peppers can add extra crunch and color. Just keep in mind to balance flavors so it doesn’t overpower the cucumber and beetroot.
