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beetroot cucumber salad

Cucumber Beetroot Salad

Cucumber Beetroot Salad is a refreshing and nutritious dish with its vibrant colors and crisp textures. This salad is perfect for any occasion, from a light lunch to a side dish for grilled meats. Packed with vitamins, minerals, and antioxidants, it's as healthy as it is delicious.
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Total Time 15 minutes
Course Salad
Cuisine Mediterranean
Calories 180 kcal

Equipment

  • Mixing bowl
  • whisk
  • Knife
  • Cutting board

Ingredients
  

  • 1 tbsp lemon juice
  • 1/2 tsp kosher salt
  • 3 tbsp extra-virgin olive oil
  • 2 cups Fresh beetroot (roasted or canned beets can be used)
  • 1 cup cucumber
  • 2 cups torn lettuce leaves (such as romaine or mixed greens)
  • 1/2 cup raisins
  • 1 cup feta cheese
  • 1/4 cup fresh dill

Instructions
 

  • Step 1: Prepare the Dressing
    In a small bowl, combine 1 tablespoon of lemon juice, 1/2 teaspoon of kosher salt, and 3 tablespoons of extra-virgin olive oil. Whisk the ingredients together until well combined. Set the dressing aside.
  • Step 2: Prepare the Salad Ingredients
    Wash and peel the beetroots. Cut the beets into roughly 1/2-inch pieces. If using canned beets, drain and rinse them before cutting. If using roasted beets, ensure they are cooled before handling.
    Halve the cucumber lengthwise and use a spoon to scoop out the seeds. Thinly slice the cucumber into half-moons.
    Crumble 4 oz. of feta cheese into small pieces.
    Roughly chop 1/4 cup of fresh dill.
  • Step 3: Combine the Salad Ingredients
    In a large mixing bowl, combine the chopped beets, sliced cucumber, crumbled feta cheese, and chopped fresh dill. Gently toss the ingredients together until they are evenly distributed.
  • Step 4: Dress the Salad
    Give the prepared dressing a final whisk to ensure it's well-mixed. Drizzle the dressing over the salad in the mixing bowl.
    Using salad tongs or a large spoon, gently toss the salad until all the ingredients are coated with the dressing.
  • Step 5: Serve and Enjoy
    You can add a crunchy texture and nutty flavor to your salad by tossing in a handful of toasted almonds, walnuts, pumpkin seeds, raisins, or sunflower seeds. I have used raisions.The combination of sweet raisins and earthy beetroot creates a dperfect contrast of flavors in this salad.

Notes

  • Adjust the quantities of ingredients according to taste preferences.
  • Experiment with different herbs and cheeses for variation.
  • Serve chilled for best results.
Nutritional Information per Serving:
  • Calories: 180
  • Fat: 13g
  • Carbohydrates: 13g
  • Fiber: 3g
  • Protein: 4g