Description
This vibrant cucumber and beet salad features a refreshing combination of crunchy cucumbers, sweet cherry tomatoes, earthy beets, and zesty red onion, all drizzled with a light honey-vinaigrette dressing. It’s perfect as a side dish or a light main course!
Ingredients
Scale
- 2 large cucumbers
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1 cup cooked beets, diced (fresh or canned)
- 1/4 cup fresh parsley, chopped
- 1/4 cup feta cheese, crumbled (optional)
- 3 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 teaspoon honey or maple syrup
- Salt and pepper to taste
Instructions
- Wash the cucumbers thoroughly under cold water.
- Peel the cucumbers if desired, then slice them in half lengthwise and scoop out the seeds. Cut into half-moon slices, about 1/4 inch thick.
- Halve the cherry tomatoes and set aside.
- Thinly slice the red onion; soak in cold water for 10 minutes if desired.
- If using fresh beets, cook and cool them before dicing. If using canned, drain and dice.
- Chop the fresh parsley.
- In a small bowl, combine olive oil, apple cider vinegar, and honey (or maple syrup).
- Whisk until well combined and emulsified.
- Season with salt and pepper to taste.
- In a large mixing bowl, combine cucumbers, cherry tomatoes, red onion, and beets.
- Pour the dressing over the salad and toss gently to coat.
- Add chopped parsley and crumbled feta (if using) and fold gently.
- Taste and adjust seasoning if necessary.
- Cover and chill in the refrigerator for at least 30 minutes.
- Toss gently before serving and garnish with fresh parsley if desired.
- Serve chilled as a side dish or light main course.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- The salad may become watery as cucumbers release moisture, but it will still taste great!
- Prep Time: 20 minutes
- Cook Time: 30 minutes