Zesty Garden Fresh Cucumber & Beetroot Herb Salad Recipe

Cool summer days call for vibrant cucumber and beetroot salad bursting with garden-fresh flavors.

Earthy beetroots mingle with crisp cucumbers in this colorful recipe that promises a delightful crunch.

Fragrant herbs weave through each bite, creating a symphony of fresh ingredients.

Bright vegetables dance together, offering a refreshing blend of textures and tastes.

This simple salad brings life to any meal with its bold colors and clean, bright profile.

Each forkful delivers a zesty nutritional punch that energizes and satisfies.

What Makes Garden Fresh Cucumber and Beetroot Salad Shine

• Boost Nutrition: Packed with vitamins and minerals from fresh beetroot, cucumbers, and herbs, this salad delivers a powerful nutritional punch for health-conscious eaters.
• Quick Prep Power: Whips up in minutes with simple ingredients and minimal chopping, making it perfect for busy home cooks who want a delicious side dish without spending hours in the kitchen.
• Vibrant Color Feast: Creates a stunning visual display with bright beetroot and green herbs, transforming an ordinary meal into an eye-catching culinary experience that impresses guests and family alike.
• Versatile Serving Delight: Adapts easily to different occasions from casual weeknight dinners to elegant summer gatherings, working beautifully as a refreshing side or light main course.

Ingredients for Cucumber and Beetroot Salad with Herbs

• Beetroot: A vibrant root vegetable with an earthy flavor that adds beautiful color to the salad.
• Cucumber: A crisp and refreshing vegetable that provides a cool crunch to the dish.
• Red Onion: A sharp and colorful allium that brings a zesty bite to the salad.
• Mixed Salad Leaves: A blend of green leafy vegetables that adds freshness and nutritional value.

• Dill: A delicate herb with a distinctive tangy flavor that complements the vegetables.
• Parsley: A bright green herb that adds a fresh and clean taste to the salad.

• Olive Oil, White Wine Vinegar: A classic combination that creates a light and tangy dressing base.
• Garlic: A pungent ingredient that adds depth and aromatic flavor to the dressing.

• Salt, Pepper: Basic seasonings that enhance the overall taste of the salad.
• Feta Cheese: A creamy and salty cheese that provides an optional rich flavor boost.

How to Toss Garden Fresh Cucumber and Beetroot Salad

Step 1: Chop Vibrant Vegetables

Wash beetroot, cucumbers, and red onion thoroughly.

Use a sharp knife to dice the beetroot into small cubes.

Slice cucumbers into thin rounds.

Finely chop red onion into delicate pieces.

Roughly chop fresh dill and parsley, releasing their aromatic herbs into the mix.

Step 2: Create Zesty Dressing

• Extra virgin olive oil
• White wine vinegar
• Freshly crushed garlic

Sprinkle in salt and pepper, adjusting to your taste preference.

Blend the ingredients until they form a smooth, tangy mixture.

Step 3: Combine and Coat

Pour the dressing over the chopped vegetables.

Use a large spoon to gently toss everything together, ensuring each piece gets a delightful coating of the herb-infused dressing.

Step 4: Add Fresh Greens

Just before serving, scatter mixed salad leaves over the vegetable mixture.

Lightly fold the leaves into the salad, creating a beautiful, colorful medley.

Step 5: Finish with Feta

For an extra burst of flavor, crumble creamy feta cheese on top.

The cheese adds a rich, tangy element that complements the earthy beetroot and crisp cucumbers.

Serve immediately and enjoy this garden-fresh salad bursting with flavors and textures!

Tips for Perfect Cucumber and Beetroot Salad

• Wear gloves when handling beetroot to prevent staining your hands and cutting board.
• Use a sharp mandoline or knife to create uniform, delicate vegetable slices for a more elegant presentation.
• Let the salad sit for 10-15 minutes after dressing to allow ingredients to marinate and develop richer taste.
• Add grilled chicken, chickpeas, or tofu for a more substantial and protein-packed meal.
• Serve immediately after adding salad leaves to maintain crisp texture and prevent wilting.

Flavor Twists for Garden Fresh Cucumber and Beetroot Salad

• Vegan Mediterranean Delight: Replace feta cheese with creamy cashew cheese for a dairy-free alternative. Use fresh mint instead of dill to create a Mediterranean-inspired flavor profile.
• Low-Carb Herb Garden Salad: Swap beetroot with radishes to reduce carbohydrate content. Add grilled chicken or tofu for extra protein and keep the herb mixture consistent.
• Spicy Southwestern Remix: Introduce jalapeños and cilantro to the original recipe. Replace white wine vinegar with lime juice and add a sprinkle of cumin for a zesty southwestern kick.
• Protein-Packed Power Bowl: Mix in quinoa or cooked lentils for added protein. Include roasted chickpeas as a crunchy topping and keep the original herb and vegetable base for a nutritious meal.

Serving Ideas for Cucumber and Beetroot Salad

• Colorful Plating Paradise: Serve this vibrant salad in a white ceramic bowl to make the red beetroot and green cucumber pop, creating a stunning visual feast.
• Fresh Side Kick: Pair the salad alongside grilled chicken, roasted fish, or as a refreshing accompaniment to Mediterranean-style dishes for a complete meal experience.
• Cheese Lover's Delight: Sprinkle extra crumbled feta on top just before serving to add a creamy, tangy layer that complements the earthy beetroot and crisp cucumber.
• Texture Boost: Scatter some toasted sunflower or pumpkin seeds over the salad for a delightful crunch that elevates the dish's overall mouthfeel and nutrition.

How to Keep Cucumber and Beetroot Salad Fresh

• Store in an airtight container for up to 2 days, keeping dressing and salad leaves separate to prevent wilting and maintain crispness.
• Before storing, drain any accumulated liquid to prevent soggy vegetables and preserve texture.
• Quickly refresh wilted vegetables by adding fresh herbs and a splash of vinegar before serving leftovers.
• Do not freeze this salad, as cucumbers and leafy greens will lose their crisp texture and become watery when thawed.

FAQs

• Can I make this salad ahead of time?

Yes, you can prepare the salad without the mixed salad leaves and dressing up to 2 hours in advance. Add the leaves and dressing just before serving to keep everything crisp and fresh.

• Is this salad healthy?

Absolutely! It’s packed with nutrients from beetroot, cucumbers, and fresh herbs. The salad is low in calories, high in fiber, and provides a good mix of vitamins and minerals.

• Can I replace white wine vinegar with another acid?

Certainly! You can substitute white wine vinegar with lemon juice or apple cider vinegar for a similar tangy flavor profile.

• How do I prevent the beetroot from staining other ingredients?

To minimize bleeding, pat the chopped beetroot dry with paper towels and add it last when mixing the salad ingredients.

Garden Fresh Cucumber and Beetroot Salad with Herbs Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 38 reviews

• Total Time: 20 minutes
• Yield: 4 1x

Print Recipe

Pin Recipe

Description

Cool Mediterranean flavors dance in this garden fresh cucumber and beetroot salad, where crisp vegetables mingle with fragrant herbs. Refreshing ingredients blend seamlessly, promising a delightful summer dish you’ll savor with each vibrant bite.

---

Ingredients

Scale 1x2x3x

Vegetables:

• 300 grams (10.5 ounces) cooked beetroot (sliced)
• 2 small cucumbers (sliced)
• 1 red onion (sliced)
• 1 handful of mixed salad leaves

Herbs and Seeds:

• 1 tablespoon chopped dill
• 1 tablespoon chopped parsley
• 1 teaspoon nigella seeds (optional)

Dressing and Cheese:

• 30 milliliters (1 fluid ounce) olive oil
• 1 tablespoon white wine vinegar
• 1 garlic clove (crushed)
• Salt to taste
• Pepper to taste
• Feta cheese (optional for topping)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Finely dice the roasted beetroot and crisp cucumbers into uniform, bite-sized pieces to ensure balanced flavor in every spoonful.
2. Thinly slice red onion into delicate, translucent rings that will provide a sharp, zesty undertone to the salad.
3. Chop fresh dill and parsley leaves with precision, releasing their aromatic essence and creating a vibrant green backdrop.
4. Prepare the vinaigrette by whisking extra virgin olive oil with white wine vinegar until the mixture emulsifies smoothly.
5. Crush garlic cloves and blend into the dressing, adding depth and a robust, pungent note to the liquid seasoning.
6. Season the vinaigrette with sea salt and freshly ground black pepper, adjusting to your personal taste preference.
7. Combine the diced vegetables in a spacious mixing bowl, ensuring an even distribution of colors and textures.
8. Drizzle the prepared vinaigrette over the vegetable medley and gently toss, coating each ingredient thoroughly.
9. Fold in fresh mixed salad leaves moments before serving to maintain their crisp, delicate structure.
10. Optional: Crumble tangy feta cheese on top, which will introduce a creamy, salty dimension to the garden-fresh salad.

Notes

• Wear gloves when handling beetroot to prevent staining hands and clothing.
• Choose fresh, crisp cucumbers and vibrant beetroots for the best flavor and texture.
• Slice vegetables thinly to ensure even dressing distribution and a more delicate salad experience.
• For a protein boost, add grilled chicken or chickpeas to transform this side dish into a complete meal.

• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Category: Lunch, Dinner, Appetizer, Snacks
• Method: Blending
• Cuisine: Mediterranean

Nutrition

• Serving Size: 4
• Calories: 109 kcal
• Sugar: 6 g
• Sodium: 150 mg
• Fat: 8 g
• Saturated Fat: 1.2 g
• Unsaturated Fat: 6.5 g
• Trans Fat: 0 g
• Carbohydrates: 9 g
• Fiber: 3 g
• Protein: 3 g
• Cholesterol: 5 mg