Crisp Cucumber and Beetroot Salad
This refreshing Crisp Cucumber and Beetroot Salad is a delightful mix of textures and flavors, perfect as a light side dish or a healthy snack. The crunch of the cucumbers pairs beautifully with the earthy sweetness of the roasted beetroot, all brought together with a zesty dressing.
Equipment
- 1 baking tray
- 1 parchment paper
- 1 mixing bowl
- 1 whisk
- 1 cutting board
- 1 salad bowl
Ingredients
- 300 g beetroots Medium-sized, about 2 beetroots.
- 200 g cucumber Large cucumber.
- 100 g red onion Small red onion.
- 100 g feta cheese
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey or maple syrup
- salt To taste.
- freshly ground black pepper To taste.
- fresh herbs Such as dill or parsley for garnish.
Instructions
- Preheat your oven to 200°C (400°F).
- Wrap the beetroot in aluminum foil and place it on a baking tray. Roast in the preheated oven for about 30 minutes or until tender. Once cooked, allow to cool slightly before peeling and cutting into cubes.
- While the beetroot is roasting, wash and slice the cucumber into thin rounds. Finely chop the red onion.
- In a mixing bowl, combine olive oil, apple cider vinegar, honey (or maple syrup), salt, and pepper. Whisk until well blended.
- In a large salad bowl, combine the sliced cucumber, chopped red onion, and roasted beetroot cubes.
- Drizzle the dressing over the salad and toss gently to coat all the ingredients evenly.
- Crumble feta cheese over the top of the salad and garnish with your choice of fresh herbs.
- Serve immediately, or refrigerate for about 15 minutes to let the flavors meld before serving.
Notes
You can add nuts, such as walnuts or almonds, for added texture and flavor.
Substitute feta with a dairy-free alternative if desired.
This salad is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to two days.