Description
Beet & Cucumber Salad with Herb Dressing is a refreshing, vibrant dish bursting with flavor. This delightful salad combines the earthy sweetness of roasted beets with the crispness of cucumbers, all enhanced by a zesty herb dressing. Perfect for summer barbecues or light lunches, it’s an easy-to-make recipe that will impress your guests and delight your taste buds.
Ingredients
Scale
- 2 medium fresh beets (about 1 lb)
- 1 large English cucumber
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- 3 tablespoons extra virgin olive oil
- 2 tablespoons freshly squeezed lemon juice
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Wrap beets in foil and roast for about 45 minutes until tender. Let cool, then peel.
- Slice the cucumber into thin rounds or half-moons.
- In a bowl, whisk together olive oil, lemon juice, herbs, salt, and pepper.
- Combine sliced beets and cucumbers in a large bowl. Drizzle with dressing and toss gently.
- Let sit for 15 minutes before serving chilled or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 130
- Sugar: 6g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Add feta cheese for creaminess or nuts for crunch. Store leftovers in an airtight container in the fridge for up to three days.