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Fresh Cucumber Beet Salad with vibrant colors and healthy ingredients

Cucumber and Beet Salad

A crunchy and vibrant salad featuring cucumbers, cooked beets, and a zesty vinaigrette, perfect for refreshing side dish at gatherings.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 2 large cucumbers, thinly sliced Heirloom cucumbers can be used for a unique flavor.
  • 2 medium beets, cooked and diced Pre-cooked beets can be purchased to save time.
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup fresh parsley, chopped
Vinaigrette Ingredients
  • 1/4 cup olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • to taste salt and pepper

Method
 

Preparation
  1. In a large bowl, combine the sliced cucumbers, diced beets, red onion, and parsley.
  2. In a separate small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, salt, and pepper to make the vinaigrette.
  3. Pour the dressing over the salad and toss gently to combine.
  4. Serve immediately or refrigerate for up to an hour to let the flavors meld.

Notes

For optimal texture, store the dressing separately and add just before serving. The salad is best enjoyed fresh, but can be kept in the fridge for up to 24 hours.