Cucumber and Beet Salad Recipe
A refreshing and vibrant Cucumber and Beet Salad featuring tender beets, crisp cucumber, tangy feta, and fresh herbs, all dressed with a simple lemon and dill vinaigrette. This easy-to-make salad is perfect for a light lunch or as a colorful side dish for any meal.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Low Fat
Ingredients
Dressing
- 1 Tablespoon lemon juice
- ½ teaspoon kosher salt
- ½ teaspoon dried dill
- 3 Tablespoons extra-virgin olive oil
Salad
- 2 cups beets (canned, pickled, or roasted, diced)
- 1 English cucumber (thinly sliced)
- 4 ounces feta (crumbled)
- ¼ cup fresh herbs (mint, basil, or dill, chopped)
Instructions
- Prepare the dressing: In a small bowl, whisk together the lemon juice, kosher salt, dried dill, and extra-virgin olive oil until the mixture is well combined and emulsified, creating a bright and flavorful vinaigrette.
- Assemble the salad: In a serving bowl or on a platter, layer the thinly sliced cucumber evenly, followed by the diced beets, crumbled feta cheese, and sprinkle the freshly chopped herbs over the top to add freshness and aroma.
- Add the dressing: Just before serving, drizzle the prepared lemon-dill vinaigrette evenly over the layered salad to enhance all the flavors and provide a zesty finish.
Notes
- Canned, pickled, or roasted beets can be used depending on your preference and convenience.
- Fresh herbs like mint, basil, or dill can be mixed or substituted according to taste.
- For a vegan variation, omit the feta or substitute with a plant-based cheese alternative.
- This salad is best served fresh to maintain the crispness of the cucumber and freshness of herbs.
- To prepare beets yourself, roast whole beets wrapped in foil at 400°F for 45-60 minutes until tender, then peel and dice.
Find it online: https://miracooking.com/cucumber-and-beet-salad-recipe/
