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Crisp Cucumber and Beetroot Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 53 reviews
  • Author: Mary
  • Prep Time: 0h 10m
  • Cook Time: 0h 0m
  • Total Time: 0h 10m
  • Yield: 4 servings
  • Category: Salad
  • Method: No-Cook
  • Cuisine: International
  • Diet: Low Fat

Description

A refreshing and crisp cucumber and beetroot salad combining the crunch of fresh cucumber with the earthy sweetness of grated beetroot, dressed in a tangy and slightly sweet vinaigrette made with olive oil, lemon juice, apple cider vinegar, and honey. Perfect as a light side dish or appetizer.

Ingredients

Scale

Vegetables

  • 1 cucumber, sliced
  • 1 medium beetroot, peeled and grated

Dressing

  • 1 tablespoon olive oil
  • 1 teaspoon lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon honey

Instructions

  1. Wash the cucumber: Start by washing the cucumber thoroughly under cold water to remove any dirt or debris.
  2. Peel the cucumber (optional): Peel the skin off the cucumber if preferred, or leave it on for added texture and color.
  3. Slice the cucumber: Slice the cucumber into thin, even rounds, aiming for about 1/8-inch thickness.
  4. Prepare the beetroot: Peel the skin off the beetroot carefully using a vegetable peeler to remove all the skin.
  5. Grate the beetroot: Grate the peeled beetroot using a box grater or food processor, collecting it into a bowl.
  6. Combine vegetables: In a medium-sized mixing bowl, combine the sliced cucumber and grated beetroot evenly.
  7. Add olive oil: Drizzle 1 tablespoon of olive oil over the vegetables.
  8. Add lemon juice: Squeeze 1 teaspoon of lemon juice into the bowl, being careful to catch seeds.
  9. Add salt: Sprinkle 1/2 teaspoon of salt evenly over the salad.
  10. Add black pepper: Sprinkle 1/4 teaspoon of black pepper and mix well.
  11. Add parsley: Finely chop 1 tablespoon of fresh parsley and add to the bowl.
  12. Add apple cider vinegar: Pour 1 tablespoon of apple cider vinegar into the salad and stir gently.
  13. Add honey: Drizzle 1 tablespoon of honey over the salad to add sweetness.
  14. Toss salad: Toss the salad gently using two spoons or your hands to coat all ingredients uniformly.
  15. Rest before serving: Let the salad sit for about 5 minutes to allow the flavors to meld together before serving.

Notes

  • You can leave the cucumber skin on for extra texture or peel it if you prefer a milder taste.
  • The salad is best served fresh but can be refrigerated for up to 1 day.
  • Adjust the honey to your preferred level of sweetness or substitute with maple syrup for a vegan option.
  • For more zing, add a pinch of chili flakes or cumin powder.
  • This salad pairs well with grilled meats, fish, or as a light vegetarian side dish.

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Find it online: https://quickkitchenfix.com/crisp-cucumber-and-beetroot-salad-recipe/