Description
Fresh Beet and Cucumber Salad is a delightful blend of earthy roasted beets and crisp English cucumbers, all drizzled with a zesty lemon-olive oil dressing. This vibrant salad not only adds a splash of color to your table but also delivers a refreshing taste that is perfect for any occasion—from summer picnics to healthy weeknight dinners. With its easy preparation and versatile options, this salad is sure to become a favorite in your kitchen.
Ingredients
Scale
- 2 medium fresh beets (about 1 cup diced)
- 1 large English cucumber (about 1 cup sliced)
- ½ small red onion (about ¼ cup thinly sliced)
- ¼ cup fresh parsley, chopped
- 2 tbsp freshly squeezed lemon juice
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Wrap the beets in aluminum foil and roast for about 60 minutes until tender.
- Allow the roasted beets to cool slightly before peeling. Slice into bite-sized pieces.
- Thinly slice the cucumber and red onion.
- In a large bowl, combine the diced beets, cucumber, red onion, and chopped parsley. Toss gently.
- In a separate bowl, whisk together lemon juice and olive oil. Drizzle over the salad and toss to combine.
- Chill in the refrigerator for at least 30 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: About 1 cup (200g)
- Calories: 150
- Sugar: 8g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg