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Crisp Cucumber and Beetroot Salad

Crisp Cucumber and Beetroot Salad is a refreshing and vibrant dish that combines the crunch of fresh cucumbers with the sweet earthiness of roasted beetroots. Tossed in a zesty lemon dressing, this salad is perfect for sunny picnics or as an impressive side at dinner parties. Its colorful presentation and delightful flavors will brighten any meal, making it a must-try for healthy eating enthusiasts.

  • Total Time: 1 hour 15 minutes
  • Yield: Serves 4

Ingredients

Scale
  • 2 medium fresh cucumbers, sliced thinly
  • 2 medium beetroots, roasted and diced
  • 1/4 cup fresh parsley, chopped
  • 2 tbsp freshly squeezed lemon juice
  • 2 tbsp extra virgin olive oil
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 400°F (200°C). Wrap each beetroot in aluminum foil and roast for 45-60 minutes until tender. Allow to cool before peeling and dicing.
  2. Slice the cucumbers thinly using a knife or mandolin for uniformity.
  3. In a small bowl, whisk together lemon juice, olive oil, salt, and pepper for the dressing.
  4. Roughly chop the parsley.
  5. In a large bowl, combine sliced cucumbers, diced beetroots, chopped parsley, and drizzle with the dressing. Toss gently to combine.
  6. Serve immediately or refrigerate for later enjoyment.
  • Author: Jennifer
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Category: Salad
  • Method: Roasting
  • Cuisine: American

Nutrition

  • Serving Size: 1 cup (150g)
  • Calories: 120
  • Sugar: 5g
  • Sodium: 80mg
  • Fat: 7g
  • Saturated Fat: 1g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 14g
  • Fiber: 4g
  • Protein: 2g
  • Cholesterol: 0mg

Keywords: - For added flavor, mix in crumbled feta cheese or sprinkle pumpkin seeds on top. - Store leftovers in an airtight container in the refrigerator for up to three days.