Cucumber and Beet Salad
Description
This salad combines the crispness of fresh cucumbers with the earthy sweetness of beets, dressed in a light vinaigrette and garnished with fresh herbs. It’s packed with antioxidants, fiber, and vitamins, making it a delicious and healthy addition to any meal.
Ingredients
- 2 medium cucumbers, sliced
- 2 medium beets, boiled or roasted, peeled, and sliced
- 1 tbsp olive oil
- 1 tbsp lemon juice or balsamic vinegar
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp dried oregano or thyme (optional)
- Fresh basil or parsley for garnish
Instructions
Step 1: Prepare the Ingredients
- Cook the beets: Boil for 30-40 minutes or roast at 400°F (200°C) for 40 minutes, then peel and slice.
- Slice the cucumbers into thin rounds.
Step 2: Assemble the Salad
- In a large bowl, mix cucumber and beet slices.
- Drizzle with olive oil and lemon juice (or balsamic vinegar).
- Season with salt, pepper, and oregano/thyme.
- Toss gently to combine.
Step 3: Garnish & Serve
- Sprinkle with fresh basil or parsley.
- Let the salad rest for 5-10 minutes to absorb the flavors.
- Serve chilled or at room temperature.
Notes & Tips
- For extra crunch: Add thinly sliced red onions or toasted nuts (walnuts, almonds).
- For a creamy twist: Add crumbled feta or goat cheese.
- For a protein boost: Mix in chickpeas, quinoa, or grilled chicken.
- Make it ahead: Store in the fridge for up to 2 days; add fresh herbs before serving.
Serving Size & Nutritional Info (Per Serving, Approx. 4 Servings)
- Calories: ~110
- Protein: 2g
- Carbs: 12g
- Fat: 5g
- Fiber: 3g
- Sugar: 6g
Health Benefits
- Beets support heart health and detoxification.
- Cucumbers are hydrating and rich in antioxidants.
- Olive oil provides healthy fats that aid nutrient absorption.
- Lemon juice boosts vitamin C and digestion.