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Cucumber and Beetroot Salad with Fresh Herbs recipe in a white bowl.

Cucumber and Beetroot Salad with Fresh Herbs

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Prep Time 15 minutes
Cook Time 0 minutes
Servings: 4
Course: Salad, Side Dish
Cuisine: Mediterranean
Calories: 125
Ingredients Method Notes

Ingredients
  

  • 500 g Cooked Beetroot cubed
  • 1 Large English Cucumber sliced
  • 1/2 Red Onion thinly sliced
  • 1/2 cup Fresh Parsley chopped
  • 1/4 cup Fresh Dill chopped
  • 3 tbsp Extra Virgin Olive Oil
  • 2 tbsp Fresh Lemon Juice
  • 1 clove Garlic minced
  • Salt and Black Pepper to taste
  • Optional: 1/4 cup Crumbled Feta

Method
 

  1. In a large bowl, combine the diced beetroot, sliced cucumbers, and red onion.
  2. Add the chopped parsley and dill to the vegetables.
  3. In a small jar, combine olive oil, lemon juice, garlic, salt, and pepper. Shake well until blended.
  4. Drizzle the dressing over the salad and toss gently to coat.
  5. Taste and adjust seasoning if necessary.
  6. Chill in the refrigerator for at least 10 minutes before serving. Top with feta if desired.

Notes

  • The "Bleeding" Factor: Beets will turn cucumbers pink almost instantly. If you want a cleaner look for a dinner party, toss the cucumbers and dressing first, then gently "nestle" the beets on top just before serving.
  • Prep Hack: Use a mandoline slicer for the red onions and cucumbers to achieve paper-thin, professional-looking slices that absorb the dressing better.
  • Herb Ratio: Always use a 2:1 ratio of parsley to dill. Parsley provides the "earthy" base, while dill provides the "bright" aromatic finish.
  • Texture Control: If using English cucumbers, leave the skin on for extra fiber and color. If using garden cucumbers with thick, waxy skin, peel them in "zebra stripes" to balance texture.
  • Acid Balance: If your beets are exceptionally sweet, add an extra teaspoon of lemon juice or a splash of apple cider vinegar to balance the sugars.