Here’s a Crisp Cucumber & Beetroot Salad — fresh, crunchy, a little tangy, and perfect as a light side 🥒❤️
🥒 Crisp Cucumber & Beetroot Salad
Ingredients
- 2 medium cucumbers, thinly sliced
- 2 medium beets, cooked, peeled & thinly sliced
(roasted or boiled; canned works too, drained) - ¼ small red onion, very thinly sliced (optional)
- 2 tbsp fresh dill or parsley, chopped
Dressing
- 3 tbsp apple cider vinegar or red wine vinegar
- 2 tbsp olive oil
- 1 tsp sugar or honey
- ½ tsp salt (to taste)
- ¼ tsp black pepper
🥗 Instructions
- Prep Veggies
Slice cucumbers and beets thin for maximum crunch and balance. - Make Dressing
Whisk vinegar, olive oil, sugar/honey, salt, and pepper until smooth. - Toss
Combine cucumbers, beets, onion, and herbs in a bowl.
Pour dressing over and toss gently. - Chill
Refrigerate 15–30 minutes before serving for best flavor.
🌿 Variations & Tips
- Add crumbled feta or goat cheese for creaminess
- Toss in toasted walnuts or sunflower seeds for crunch
- Use lemon juice instead of vinegar for a brighter taste
- For extra crisp cucumbers, salt lightly and drain for 10 minutes before mixing
Great alongside fried chicken, cornbread dressing, or hearty soups 😄
Want a creamy version or German-style vinegar salad next?
