Description
This Crisp Cucumber and Beetroot Salad is a vibrant, refreshing dish combining tender roasted beetroots, crunchy cucumber slices, and sharp red onion, all brought together with a tangy dressing and creamy feta cheese. Perfect as a light lunch or a colorful side, this easy-to-make salad balances sweetness, acidity, and freshness for a delightful spring or summer recipe.
Ingredients
Scale
Vegetables
- 300 g beetroots (Medium-sized, about 2 beetroots)
- 200 g cucumber (Large cucumber)
- 100 g red onion (Small red onion)
Dressing
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey or maple syrup
- Salt to taste
- Freshly ground black pepper to taste
Other
- 100 g feta cheese
- Fresh herbs such as dill or parsley for garnish
Instructions
- Preheat Oven: Preheat your oven to 200°C (400°F) to prepare for roasting the beetroot.
- Roast Beetroot: Wrap the beetroots individually in aluminum foil and place them on a baking tray. Roast them in the oven for about 30 minutes until tender when pierced with a fork. Allow to cool slightly, then peel off the skin and cut into cubes.
- Prepare Vegetables: While the beetroot is roasting, wash the cucumber and slice it into thin rounds. Finely chop the red onion to add a slight bite and sharpness to the salad.
- Make Dressing: In a mixing bowl, combine the olive oil, apple cider vinegar, honey or maple syrup, salt, and freshly ground black pepper. Whisk well until the ingredients are emulsified and the dressing is well blended.
- Combine Salad Ingredients: In a large salad bowl, add the sliced cucumber, chopped red onion, and roasted beetroot cubes. Gently toss them together for even distribution.
- Add Dressing: Drizzle the prepared dressing over the salad ingredients and toss gently to coat everything evenly, ensuring each bite will have a delicious flavor.
- Add Feta and Garnish: Crumble the feta cheese over the top of the salad and sprinkle with fresh herbs such as chopped dill or parsley as a vibrant finish.
- Serve: Serve the salad immediately for the freshest crunch or refrigerate for about 15 minutes to allow the flavors to meld before serving.
Notes
- To save time, you can use pre-cooked or canned beetroot, but roasting fresh beets gives a richer flavor.
- Maple syrup can be used as a vegan substitute for honey in the dressing.
- Adjust the amount of feta according to your preference or substitute with a vegan cheese for a completely vegan version.
- This salad is best served fresh but can be stored in the refrigerator for up to 1 day.
- For extra crunch, add toasted walnuts or pumpkin seeds as a topping.
- Make sure to peel the beetroot after roasting when it’s cool enough to handle, as the skin will come off easily.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving (approximately 250 g)
- Calories: 180 kcal
- Sugar: 8 g
- Sodium: 280 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 15 mg
Keywords: beetroot salad, cucumber salad, roasted beetroot, feta salad, Mediterranean salad, healthy salad, vegetarian salad
