Cucumber Beetroot Salad

5 from 1 vote

Cucumber beetroot salad combines the crispiness of cucumber with the sweet, earthy tones of beetroot, all tossed in a zesty dressing.

Prep Time10

Total Time10

Course: Salad, Side Dish

Cuisine: American

Diet: Vegan, Vegetarian

Servings: people

Calories: 118kcal

Author: Hawwa

Dissolve a teaspoon of baking soda in cold water, wash and scrub the cucumbers, then rinse thoroughly to ensure no residue is left on the peel.
Wash and peel the beetroots, cut both ends and grate them.
Julienne cut the cucumber and chop the red onions. If preferred, soak the onions in cold water for 10 minutes to soften their flavor, then drain.
Make the Dressing: In a small bowl, combine olive oil, apple cider vinegar, mustard, maple syrup, lemon juice, and chopped dill, until the mixture is emulsified. Season with salt and pepper to taste.
Combine: In a large salad bowl, combine the grated beetroot, sliced cucumber, and drained onion slices. Pour the dressing over the vegetables and toss gently until everything is well coated.
Garnish: Sprinkle with chopped dill or parsley and walnuts, and if using, add crumbled vegan feta and pumpkin seeds over the top.
Chill: For the best flavor integration, refrigerate the salad for at least 30 minutes before serving.

Dressing Consistency: Adjust the oil and vinegar ratio according to your taste. Some prefer a tangier flavor, so feel free to add more vinegar if desired.
Seasoning: Salt and pepper are essential but consider adding a pinch of sugar to balance the vinegar's acidity if needed.
Serving: This salad is best served chilled. Allowing it to sit for a while before serving enables the flavors to meld together more fully.
Storage: Store in an airtight container in the refrigerator. It's best consumed within 2 days as the vegetables will start to soften and lose their crunch.