Refreshing Cucumber and Beetroot Salad
A vibrant, nutrient-packed salad with roasted beets, crisp cucumbers, and a zesty lemon-dill dressing. Perfect for summer gatherings or a healthy lunch!
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Servings: 4
Calories: 90kcal
Ingredients
- 2 medium beetroots cooked and diced
- 1 large cucumber diced
- ½ red onion thinly sliced
- 2 tbsp fresh dill chopped
For the Dressing:
- 2 tbsp extra-virgin olive oil
- 1 tbsp lemon juice
- 1 tsp honey or maple syrup
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- Prep Vegetables: Dice cooked beets and cucumber. Thinly slice red onion.
- Make Dressing: Whisk olive oil, lemon juice, honey, salt, and pepper in a bowl. Stir in dill.
- Combine: Toss beets, cucumber, and onion in a bowl. Drizzle with dressing and gently mix.
- Serve: Garnish with extra dill. Enjoy chilled or at room temperature.
Notes
- Pre-Cooked Beets: Save time by using store-bought cooked beets.
- Make Ahead: Assemble up to 6 hours ahead; add dressing just before serving.
- Add-Ins: Try toasted walnuts, avocado, or crumbled cheese for extra richness.
- Vegan Option: Use maple syrup instead of honey.
- Storage: Keep leftovers refrigerated for up to 3 days.
Nutrition
Serving: 150g | Calories: 90kcal | Carbohydrates: 12g | Protein: 2g | Fat: 4g | Saturated Fat: 0.5g | Potassium: 350mg | Fiber: 3g | Sugar: 7g