This crisp cucumber and beetroot salad is a refreshing delight! Packed with vitamins, it combines crunchy cucumbers with earthy beets and a mix of lovely herbs.
Making this salad is a breeze! I love tossing it together as a colorful side dish that brightens up my meals. Plus, it’s a great way to sneak in some veggies. 🥗
Key Ingredients & Substitutions
Cucumbers: Choose fresh, firm cucumbers for a crunchy texture. If you can’t find regular cucumbers, English cucumbers work great too. They are less bitter and have fewer seeds.
Beetroots: You can use pre-cooked beets for convenience. If you prefer fresh ones, roasting them in the oven brings out their sweetness. Don’t forget to wear gloves while peeling, as they can stain your hands!
Herbs: This recipe calls for parsley, dill, and mint. Feel free to mix things up! If you’re out of mint, basil is a delicious substitute, or you can go with just one or two of the herbs based on your taste preference.
Olive Oil: Extra virgin olive oil adds a fruity note, but you can use any light oil, like avocado oil, if preferred. Just avoid strong-flavored oils that might overpower the salad.
Lemon Juice: Freshly squeezed lemon juice brightens the flavors, but if you’re in a pinch, bottled lemon juice will work too. Try a splash of apple cider vinegar for a different tang!
How Do I Cook Beetroots Perfectly?
Getting beetroots just right is key! Roasting or boiling helps soften their texture. Here’s a quick guide:
- To boil, place whole beetroots in a pot, cover with water, and simmer for about 30-40 minutes until tender.
- For roasting, wrap whole beetroots in foil, place them on a baking sheet, and roast in a preheated oven at 400°F (200°C) for about 45-60 minutes. Let cool before peeling!
Whichever method you choose, make sure they are tender and easy to slice. Enjoy the natural sweetness they bring to your salad!
Fresh Cucumber and Beetroot Salad with Herbs
Ingredients You’ll Need:
For the Salad:
- 2 medium cucumbers, thinly sliced
- 2 medium cooked beetroots, peeled and diced or thinly sliced
- 1/4 cup fresh parsley, chopped
- 2 tbsp fresh dill, chopped
- 2 tbsp fresh mint, chopped
For the Dressing:
- 2 tbsp extra virgin olive oil
- 1 tbsp lemon juice (freshly squeezed)
- 1 tsp honey or maple syrup (optional, for a hint of sweetness)
- Salt and black pepper, to taste
How Much Time Will You Need?
This delightful salad takes about 10-15 minutes of prep time. If you’re cooking fresh beetroots, add an extra 30-60 minutes depending on your cooking method. Chilling the salad for 15-20 minutes in the fridge helps the flavors blend beautifully!
Step-by-Step Instructions:
1. Prepare the Beetroots:
If your beetroots aren’t cooked yet, start by boiling or roasting them until tender. For boiling, place them in a pot with water and simmer for 30-40 minutes. If roasting, wrap them in foil and place in a 400°F (200°C) oven for 45-60 minutes. Once they’re cool enough to handle, peel and cut them into either dice or slices.
2. Slice the Cucumbers:
While the beetroots are cooking, wash your cucumbers and slice them thinly. If you’d like, you can peel them first or leave the skins on for added texture and nutrients.
3. Combine the Ingredients:
In a large bowl, add the sliced cucumbers and prepared beetroot. Then, sprinkle in the chopped parsley, dill, and mint. These fresh herbs will add a burst of flavor!
4. Make the Dressing:
In a small bowl, whisk together the olive oil, freshly squeezed lemon juice, honey (if using), salt, and pepper. Taste it and adjust the seasonings as needed; it should be tangy yet smooth.
5. Toss the Salad:
Pour the dressing over the salad ingredients and gently toss to coat everything evenly. Make sure all the herbs and vegetables are well mixed with the flavorful dressing!
6. Chill and Serve:
Cover the salad and let it chill in the refrigerator for about 15-20 minutes. This will allow the flavors to meld together. When you’re ready to serve, give it a gentle toss, and enjoy your fresh and colorful salad as a delicious side dish!
Happy eating! Enjoy your fresh cucumber and beetroot salad with herbs! 🥗
FAQ for Fresh Cucumber and Beetroot Salad with Herbs
Can I Use Fresh Beetroots Instead of Cooked Ones?
Absolutely! If you have fresh beetroots, you can boil or roast them until tender. It may take about 30-60 minutes depending on the method you choose. Just make sure to let them cool before peeling and slicing!
What Can I Substitute for Fresh Herbs?
If you’re missing any of the fresh herbs, you can use dried herbs as a substitute, but keep in mind that you’ll need less—about 1/3 of the amount of fresh herbs. Alternatively, feel free to use any herbs you have on hand, such as cilantro or basil, for a different flavor profile!
How Should I Store Leftovers?
Store any leftover salad in an airtight container in the refrigerator for up to 2 days. Just keep in mind that the cucumbers may release moisture and soften over time, but the flavors will still be delicious!
Can I Make This Salad Ahead of Time?
Yes! You can prepare the salad a few hours in advance. Just dress it right before serving, as this helps keep the cucumbers crunchy and fresh. If you have to dress it early, consider serving it within a few hours for the best texture!
