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