Bright, crunchy, and packed with vibrant color, this Crisp Cucumber and Beetroot Salad balances cool slices of fresh cucumber with tender, earthy beets, crisp radishes, and fresh basil leaves. Tossed in a zesty citrus-herb vinaigrette, it’s a light and healthy side dish for any meal!
Why You’ll Love This Recipe
Vibrant & Colorful: Makes an eye-catching statement on any lunch or dinner table.
Crunchy & Hydrating: Fresh cucumber and radishes deliver an irresistible crisp bite in every forkful.
Light & Healthy: Low in calories, naturally gluten-free, and tossed in a clean vinaigrette.
Essential Kitchen Equipment
Mandoline Slicer or Sharp Chef’s Knife: To slice the cucumbers, beets, and radishes into thin, uniform rounds.
Large Salad Bowl & Whisk: For blending the dressing and tossing the ingredients together.
Ingredients
Salad Base:
2 medium English or Persian cucumbers, sliced into thin rounds
2 medium Roasted or boiled beetroots, thinly sliced into wedges
4-5 Fresh radishes, thinly sliced
1/4 cup Fresh basil leaves or mint, torn
2 tbsp Pomegranate seeds (optional, for extra color and sweet pop)
Zesty Vinaigrette:
3 tbsp Extra virgin olive oil
1 1/2 tbsp Fresh lemon juice (or apple cider vinegar)
1 tsp Dijon mustard
1 tsp Honey or maple syrup
Salt and freshly cracked black pepper To taste
Step-by-Step Instructions
1. Whisk Dressing: In a small bowl or jar, whisk together the extra virgin olive oil, fresh lemon juice, Dijon mustard, honey, salt, and black pepper until emulsified and smooth.
2. Prep Veggies: Slice the cucumbers, cooked beetroots, and radishes into thin rounds or half-moons using a sharp knife or mandoline slicer.
3. Assemble Salad: Arrange the sliced cucumbers, beets, and radishes in a large salad bowl or serving platter.
4. Toss & Garnish: Drizzle the zesty vinaigrette over the vegetables. Scatter fresh basil leaves and pomegranate seeds over the top, then gently toss right before serving.
Chef’s Tips
Keep Beets from Staining: If you want to prevent the beetroot juice from turning the cucumbers pink right away, toss the cucumbers and radishes in dressing first, then gently place the beet slices on top just before serving.
Use Pre-Cooked Beets: Grab vacuum-sealed or pre-roasted beetroots from the produce aisle to save prep time!
Nutritional Breakdown (Per Serving / 4 Servings Yield)
Servings: 4 side servings
Calories: ~110 kcal
Protein: 2g
Net Carbs: 8g
Fat: 8g
Frequently Asked Questions (FAQ)
Can I make this salad ahead of time?
You can slice the vegetables and prepare the dressing up to 24 hours in advance. Store them in separate containers in the fridge and toss together with fresh herbs right before serving so the cucumbers stay crisp!