Print

Cucumber Beetroot Salad with Herb Dressing

A close-up of a vibrant cucumber beetroot salad with crumbled feta cheese and fresh herbs in a bowl.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A refreshing and colorful salad with thinly sliced cucumbers and tender beets, tossed in a zesty herb dressing. Perfect for picnics, meal prep, or a healthy side dish.

Ingredients

Scale
  • 1 large cucumber, thinly sliced
  • 2 medium beets, cooked and thinly sliced
  • 1/4 cup fresh dill, chopped
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons fresh mint, chopped (optional)
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon Dijon mustard
  • Salt and black pepper to taste
  • 2 ounces feta cheese, crumbled (optional)

Instructions

  1. In a large bowl, combine the sliced cucumber and cooked beets.
  2. Add the chopped dill, parsley, and mint (if using).
  3. In a small bowl, whisk together the olive oil, lemon juice, and Dijon mustard.
  4. Season the dressing with salt and pepper to taste.
  5. Pour the dressing over the cucumber and beet mixture.
  6. Toss gently to coat all ingredients evenly.
  7. If using, sprinkle the crumbled feta cheese over the salad.
  8. Serve immediately or chill for later.

Notes

  • For best results, use pre-cooked beets or roast your own.
  • This salad can be made ahead and stored in the refrigerator for up to 2 days.
  • Adjust the herbs to your preference.

Nutrition

Find it online: https://mdlatdmm.com/cucumber-beetroot-salad/