Crisp Cucumber and Beetroot Salad
This refreshing Crisp Cucumber and Beetroot Salad combines the crunch of fresh cucumbers with the earthy sweetness of roasted beetroot. Perfect as a side dish or a light meal, this salad is vibrant, nutritious, and easy to prepare.
Equipment
- 1 baking tray
- 1 parchment paper
- 1 mixing bowl
- 1 cutting board
- 1 salad serving bowl
Ingredients
- 2 medium beetroots Approximately 400 grams.
- 2 medium cucumbers Approximately 300 grams.
- 1 small red onion
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- to taste salt
- to taste pepper
- 2 tablespoons fresh dill or parsley, chopped Optional.
- 50 grams feta cheese Optional, for garnish.
Instructions
- Preheat the oven to 200°C (400°F).
- Wash and peel the beetroots. Wrap them individually in foil and place on a baking tray lined with parchment paper.
- Roast the beetroots in the oven for about 45 minutes, or until tender when pierced with a fork.
- While the beetroots are roasting, wash the cucumbers and slice them thinly using a knife or a grater for a finer texture. Place the cucumber slices in a mixing bowl.
- Peel and thinly slice the red onion, then add it to the bowl with cucumbers.
- Once the beetroots are done, let them cool for a few minutes. Peel off the skins, then dice them into small cubes.
- Add the diced beetroot to the cucumber and onion mixture.
- Drizzle the olive oil and balsamic vinegar over the salad. Season with salt and pepper to taste. Add the chopped dill or parsley if using, and gently toss the salad to combine all ingredients.
- Serve in a salad bowl or on individual plates. Crumble feta cheese on top if desired.
Notes
For extra crunch, consider adding toasted nuts or seeds, such as walnuts or sunflower seeds. This salad can be made ahead of time; just wait to add the dressing until right before serving to keep the ingredients crisp. Feel free to customize the ingredients by adding other vegetables such as radishes or carrots for more color and flavor.