Cucumber Beet Salad
This vibrant Cucumber Beet Salad is the perfect addition to any table! Combining tender cooked beets, crisp cucumbers, red onion, and fresh parsley with a tangy lemon vinaigrette, it's a simple, flavorful, vegan, and gluten-free side that can be enjoyed alone or paired with your favorite dishes.
Equipment
- Boiling pot
- Knife
- Cutting board
Ingredients
- 2 English cucumbers sliced
- 5 small red beets boiled, peeled, sliced
- 1 medium-sized red onion sliced
- ¼ cup fresh parsley chopped
For Lemon Vinaigrette
- 3 tablespoons lemon juice freshly squeezed
- 2 tablespoons olive oil extra virgin
- 1 teaspoon maple syrup
- 1 teaspoon yellow mustard
- ½ teaspoon dried dill
- ¼ teaspoon black pepper freshly ground
- ¾-1 teaspoon salt or to taste
Instructions
- Place fresh beets in salted water, bring to a boil, then simmer for 25-40 minutes until easily pierced with a knife. Skip this step if using pre-cooked beets.
- Drain the hot beets, rinse under cold water, trim the root ends, and rub off the skins. Slice the beets, cucumbers, and onion, then add to a salad bowl.2 English cucumbers, 5 small red beets, 1 medium-sized red onion
- Whisk dressing ingredients in a small bowl.3 tablespoons lemon juice, 2 tablespoons olive oil, 1 teaspoon maple syrup, 1 teaspoon yellow mustard, ½ teaspoon dried dill, ¼ teaspoon black pepper, ¾-1 teaspoon salt
- Pour the dressing over the veggies, add chopped parsley, and gently toss or layer to avoid turning the salad pink.¼ cup fresh parsley
Notes
- Storage: For the best flavor, serve the salad immediately. Leftovers can be stored in the fridge for up to a day, but the salad may turn pink and cucumbers will soften.
- To prep ahead: boil the beets and make the dressing. When ready to serve, slice the veggies and toss with the dressing.
- Cook beets ahead of time: Boil the beets in advance and store them in the fridge for easy salad prep.
- Use gloves: Wear gloves when peeling and slicing beets to avoid stained hands.
- Use a sharp knife: A sharp knife makes slicing beets and cucumbers easier and ensures even pieces.
- Peel beets under running water: Peel beets under water to remove skins easily and avoid staining your hands.
- Taste and adjust: Always taste the vinaigrette and adjust the seasonings before serving.
- See the post above for more recipe substitutions, variations, and serving suggestions.
Nutrition
Calories: 149kcalCarbohydrates: 20gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 682mgPotassium: 638mgFiber: 4gSugar: 12gVitamin A: 517IUVitamin C: 21mgCalcium: 58mgIron: 2mg
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