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:
Peel and slice the cucumber. If using a large cucumber, you might want to cut it into half-moon slices.
Cook the beetroot until tender (boil or roast), then peel and dice it into bite-sized pieces.
Finely chop the red onion and fresh parsley or cilantro.
Mix the Salad:
In a large bowl, combine the cucumber, beetroot, and red onion.
Add the chopped parsley or cilantro.
Dress the Salad:
In a small bowl, whisk together the olive oil and lemon juice (or red wine vinegar).
Pour the dressing over the salad and toss gently to coat.
Season and Garnish:
Season with salt and pepper to taste.
Optional: Top with crumbled feta cheese or diced avocado if desired.
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.
