Crisp Cucumber and Beetroot Salad
This refreshing Crisp Cucumber and Beetroot Salad combines crunchy cucumbers and earthy roasted beetroots, tossed with a light dressing to create a vibrant, healthy dish. It's perfect as a side salad or a light lunch.
Equipment
- 1 baking tray
- 1 mixing bowl
- 1 cutting board
- 1 grater optional for beetroot
- 1 whisk
- 1 serving bowl
Ingredients
- 2 medium cucumbers
- 2 medium beetroots Wash thoroughly and wrap in aluminum foil for roasting.
- ¼ cup diced red onion
- ¼ cup fresh parsley, chopped
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- to taste salt
- to taste pepper
- ¼ cup feta cheese Optional, crumble on top before serving.
Instructions
- Preheat the oven to 400°F (200°C). Wash the beetroots thoroughly and wrap each one in aluminum foil.
- Place the wrapped beetroots on a baking tray and roast them in the preheated oven for about 30 minutes, or until they are tender when pierced with a fork.
- While the beetroots are roasting, peel and slice the cucumbers into thin rounds. Place them in a mixing bowl.
- Chop the red onion and add it to the bowl with the cucumbers. Also, add the chopped parsley.
- In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, salt, and pepper to create the dressing.
- Once the beetroots are cooked and cool enough to handle, peel and chop them into bite-sized pieces. Add them to the cucumber mixture.
- Pour the dressing over the salad and toss gently to combine all ingredients and coat them evenly.
- If desired, crumble feta cheese on top before serving.
- Serve the salad in a serving bowl and enjoy!
Notes
Make sure to wear gloves when handling beetroots to avoid staining your hands.
This salad can be made in advance; simply add the dressing just before serving for maximum freshness.
Feel free to customize the salad with additions like walnuts or sunflower seeds for extra crunch.