Fresh Beet and Cucumber Salad
Fresh Beet and Cucumber Salad is a colorful and refreshing dish that brings together the earthy sweetness of beets and the crisp crunch of cucumbers. This salad is not only visually appealing but also packed with essential vitamins and minerals, making it a nutritious addition to any meal. Perfect for summer barbecues or winter gatherings, this quick and easy recipe can be customized with your favorite herbs or nuts for added flavor. Enjoy it as a standalone snack or alongside your favorite main courses.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves 4
- Category: Salad
- Method: Boiling
- Cuisine: American
Ingredients
Scale
- 2 medium fresh beets (about 300g)
- 1 large cucumber (about 250g)
- 3 tbsp extra virgin olive oil
- 2 tbsp freshly squeezed lemon juice
- Salt and pepper to taste
Instructions
- Wash beets thoroughly and boil in water for 30-40 minutes until tender. Cool under cold water before peeling.
- Slice the peeled beets into thin rounds or cubes.
- Wash the cucumber and slice it into thin rounds or half-moons.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
- In a large mixing bowl, combine sliced beets and cucumbers. Drizzle dressing over the top and gently toss.
- Serve chilled or at room temperature, garnished with fresh herbs if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 4g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg