This vibrant salad brings together crunchy cucumbers, earthy beets, and fresh herbs for a colorful and tasty dish. It’s super refreshing and perfect for warm days!
Honestly, I love how easy it is to whip up. Just chop, mix, and enjoy! It makes an excellent side or a light lunch. Plus, who doesn’t love a salad that looks like a work of art? 🥗
Key Ingredients & Substitutions
Cucumbers: Use firm cucumbers for crunchiness—English or Persian cucumbers are great choices. If you have a surplus of zucchinis, they can be used instead, although the taste will differ.
Beetroots: Cooked and peeled beets add a sweet and earthy flavor. You can buy pre-cooked beets for convenience or swap with roasted sweet potatoes for a different twist.
Fresh Herbs: Parsley, dill, and mint add brightness. If fresh herbs are unavailable, try dried variants, but reduce their amounts as dried herbs are more potent. Basil also works nicely for a different flavor profile.
Red Onion: This is optional, but it adds sharpness. For a milder flavor, consider using green onions or shallots instead.
Olive Oil & Acid: Extra virgin olive oil is best for richness. You can substitute with avocado oil or any light oil. For acidity, lemon juice is fresh, but apple cider vinegar will also brighten the flavors.
How Do You Ensure Perfectly Cooked Beetroots?
Cooking beetroots might seem tricky, but it’s simple! You can boil or roast them, but roasting brings out a deeper flavor.
- If boiling, place whole beets in cold water and bring to a boil. Cook for about 30-45 mins until tender.
- For roasting, wrap beets in foil and roast at 400°F (200°C) for about 45-60 mins, until fork-tender.
- Let the beets cool before peeling, as the skin will slide off easily. Use gloves to avoid staining your hands!
By following these steps, you’ll have beautifully cooked beets that elevate your salad! Enjoy your fresh and colorful creation!
Fresh Cucumber Beetroot Salad with Herbs
Ingredients You’ll Need:
For the Salad:
- 2 medium cucumbers, thinly sliced
- 2 medium cooked beetroots, peeled and diced or sliced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh dill, chopped
- 2 tablespoons fresh mint, chopped
- 1 small red onion, thinly sliced (optional)
For the Dressing:
- 2 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice (or apple cider vinegar)
- Salt, to taste
- Freshly ground black pepper, to taste
How Much Time Will You Need?
This salad will take you about 10-15 minutes of prep time, plus any extra time you need to cook the beetroots if they’re not pre-cooked. If cooking beets, it may add another 30-45 minutes depending on your method. So, in total, expect around 45 minutes to 1 hour if you’re starting with raw beetroots, or just 15 minutes if using pre-cooked beets.
Step-by-Step Instructions:
1. Prepare the Beetroots:
If your beetroots are not cooked, start by boiling or roasting them until tender. To boil, simply add them to a pot of water and cook for about 30-45 minutes. If roasting, wrap them in foil and bake at 400°F (200°C) for about 45-60 minutes. Once cooked, let them cool, peel, and then dice or slice.
2. Mix the Base Ingredients:
In a large bowl, combine the thinly sliced cucumbers and the diced or sliced cooked beets. The vibrant colors will make your salad beautiful!
3. Add the Fresh Herbs:
Chop your fresh parsley, dill, and mint, and sprinkle them over the cucumber and beet mixture. If you’re using red onion, add it now for some extra flavor.
4. Make the Dressing:
Drizzle the extra virgin olive oil and lemon juice (or apple cider vinegar) over the salad. This will bring all the flavors together! Season with a pinch of salt and freshly ground black pepper to taste.
5. Toss and Chill:
Gently toss all the ingredients together with a large spoon until everything is well mixed and coated in the dressing. Then, cover the bowl and chill in the refrigerator for about 15-20 minutes to let the flavors meld together.
6. Serve:
After chilling, your salad is ready to enjoy! Serve it as a refreshing side dish or as a light meal. It’s a delightful way to enjoy fresh vegetables!
Enjoy your delicious and vibrant Fresh Cucumber Beetroot Salad with Herbs! 🌱🥗
Frequently Asked Questions (FAQ)
Can I Use Raw Beetroots Instead of Cooked?
Yes, you can! However, they will need to be cooked first. You can either boil them for about 30-45 minutes or roast them at 400°F (200°C) for 45-60 minutes. Once cooked, peel and dice them for the salad.
How Long Can I Store Leftover Salad?
This salad is best enjoyed fresh, but it can be stored in the fridge in an airtight container for up to 2-3 days. Keep in mind that the cucumbers might lose their crunch over time, so try to consume it sooner for optimal texture.
What If I Don’t Have Fresh Herbs?
If you don’t have fresh herbs on hand, you can substitute with dried herbs. Just remember to use less—about 1 teaspoon of dried herb per tablespoon of fresh herb, as dried herbs are more concentrated. A mix of dried dill and mint could be a good alternative!
Can I Add Other Vegetables to This Salad?
Absolutely! Feel free to add other crunchy vegetables like bell peppers, radishes, or even carrots for additional flavor and texture. Just make sure to chop them finely so they blend well with the salad!
