Description
A vibrant and refreshing salad that pairs crunchy cucumbers and earthy beetroots with fresh mint and parsley. Finished with a tangy apple cider vinegar dressing, this salad is perfect for any meal and easy to prepare.
Ingredients
Scale
- 1/4 cup olive oil
- 1 tablespoon Dijon mustard
- Salt and pepper, to taste
- 2 medium cucumbers, thinly sliced
- 2 medium cooked beetroots, diced
- 1/2 red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- 2 tablespoons apple cider vinegar
- Feta cheese (optional, for topping)
- Lemon wedges (for serving)
Instructions
- Combine Vegetables: In a large bowl, mix sliced cucumbers, diced beetroots, and sliced red onion.
- Prepare the Dressing: In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, parsley, mint, salt, and pepper.
- Dress the Salad: Pour dressing over the vegetable mixture and toss gently to coat evenly.
- Plate and Garnish: Transfer to a serving dish. Optionally top with crumbled feta cheese and serve with lemon wedges.
Notes
- For additional flavor, consider adding toasted nuts like almonds or walnuts.
- Substitute vegan cheese for a dairy-free option.
- Prep Time: 15 minutes
- Cook Time: 0 minutes (if beetroots are pre-cooked)
- Category: Salad, Side Dish
- Method: Mixing
- Cuisine: Mediterranean-inspired
Nutrition
- Calories: 130
- Sodium: 180mg
- Fat: 10g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 1g