Description
A vibrant and refreshing salad featuring earthy beets, crisp cucumber, and a touch of sweetness from honey. Perfect for a light lunch or a side dish.
Ingredients
Scale
- 2 cups cooked beets, peeled and diced
- 1 cup cucumber, diced
- 1/4 cup red onion, thinly sliced
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey
- Salt, to taste
- Black pepper, to taste
Instructions
- In a medium bowl, combine the diced beets, cucumber, red onion, dill, and parsley.
- In a small bowl, whisk together the olive oil, apple cider vinegar, and honey. Season with salt and pepper to taste.
- Pour the dressing over the beet and cucumber mixture.
- Toss gently to combine.
- Chill for at least 15 minutes before serving to allow the flavors to meld.
Notes
- For a quicker preparation, use pre-cooked and vacuum-sealed beets.
- Add crumbled feta or goat cheese for an extra layer of flavor.
- This salad can be made a day in advance and stored in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 150
- Sugar: 12g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
