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Crisp Cucumber and Beetroot Salad with Herb Dressing

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This crisp cucumber and beetroot salad with herb dressing is a light, refreshing dish featuring crunchy cucumbers, earthy beets, and a zesty herb-packed vinaigrette. It’s colorful, flavorful, and perfect as a side or light main meal.

Ingredients

  • 1 large cucumber, thinly sliced
  • 2 cooked beetroots, sliced or diced
  • 2 tbsp fresh parsley, finely chopped
  • 1 tbsp fresh mint or dill (or a mix), finely chopped
  • 3 tbsp olive oil
  • 1.5 tbsp lemon juice or white wine vinegar
  • 1 tsp Dijon mustard
  • 1 clove garlic, minced
  • Salt, to taste
  • Black pepper, to taste
  • Optional: 1/4 cup crumbled feta or goat cheese

Instructions

  1. In a small bowl, whisk together olive oil, lemon juice or vinegar, Dijon mustard, garlic, salt, and black pepper to create the herb dressing.
  2. Adjust seasoning to taste.
  3. In a large bowl, combine sliced cucumber, beetroot, parsley, and mint or dill.
  4. Drizzle the herb dressing over the salad and toss gently to coat.
  5. Top with crumbled cheese if using.
  6. Chill for 15–20 minutes before serving if time allows.

Notes

  • Add red onion or arugula for extra flavor and texture.
  • Mix Greek yogurt into the dressing for a creamier version.
  • Chickpeas or lentils make it heartier.
  • Use raw beetroot grated or spiralized for more crunch.
  • Best served chilled or at room temperature; not freezer-friendly.

Nutrition

Find it online: https://cookedbymaya.com/crisp-cucumber-and-beetroot-salad-with-herb-dressing/