Beet & Cucumber Salad with Herb Dressing
Discover the vibrant flavors of this Beet & Cucumber Salad with Herb Dressing! Bursting with color and crunch, this refreshing dish combines earthy roasted beets and crisp cucumbers, all drizzled with a zesty herb dressing. Perfect for summer picnics or as a light lunch, it’s an easy recipe that will impress your guests and leave you dreaming about its delightful taste long after the meal is over.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: Serves 4
- Category: Salad
- Method: Roasting
- Cuisine: American
Ingredients
Scale
- 2 medium beets (about 300g)
- 1 large English cucumber, thinly sliced
- ¼ cup fresh dill, chopped
- ¼ cup fresh parsley, chopped
- 3 tbsp extra virgin olive oil
- 2 tbsp fresh lemon juice
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Wrap each beet in foil and roast for 45-60 minutes until tender. Allow to cool before peeling.
- While the beets are roasting, slice the cucumber thinly using a knife or mandoline slicer.
- In a small bowl, whisk together olive oil, lemon juice, dill, parsley, salt, and pepper until combined.
- In a large bowl, combine sliced beets and cucumbers. Drizzle with the herb dressing and gently toss to coat.
- Chill in the refrigerator for at least 30 minutes before serving to enhance flavors.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 120
- Sugar: 6g
- Sodium: 100mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg