Cucumber Beetroot Salad Recipe – Lebanese Special

Savor the vibrant and refreshing taste of Cucumber Beetroot Salad, a delightful blend of crisp cucumber and sweet, earthy beetroot. This colorful dish is elevated with finely chopped red onion and fresh herbs, all coated in a tangy olive oil and lemon dressing. The result is a perfectly balanced, nutritious salad ideal as a light side dish or a stand-alone meal. Whether paired with your main course or enjoyed on its own, this salad delivers a burst of fresh, wholesome flavors in every bite.

  • Prep Time10 min
  • Cook Time30 min
  • Total Time40 min

Cucumber Beetroot Salad Ingredients:

  • 1 large cucumber, peeled and sliced
  • 1 medium beetroot, cooked and diced
  • 1 small red onion, finely chopped
  • 2 tablespoons fresh parsley or cilantro, chopped
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice or red wine vinegar
  • Salt and pepper to taste
  • Optional: Feta cheese or avocado for garnish

Prepare the Ingredients:

1

Peel and slice the cucumber. If using a large cucumber, you might want to cut it into half-moon slices.

2

Cook the beetroot until tender (boil or roast), then peel and dice it into bite-sized pieces.

3

Finely chop the red onion and fresh parsley or cilantro.

Mix the Salad:

4

In a large bowl, combine the cucumber, beetroot, and red onion.

5

Add the chopped parsley or cilantro.

Dress the Salad:

6

In a small bowl, whisk together the olive oil and lemon juice (or red wine vinegar).

7

Pour the dressing over the salad and toss gently to coat.

Season and Garnish:

8

Season with salt and pepper to taste.

9

Optional: Top with crumbled feta cheese or diced avocado if desired.

10

Serve: Serve immediately or chill in the refrigerator for 30 minutes before serving.

This Cucumber Beetroot Salad is a vibrant and refreshing dish that combines crisp cucumber with the earthy sweetness of beetroot, enhanced by a tangy dressing and fresh herbs. It’s perfect as a light side dish or a nutritious lunch.