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cucumber beetroot salad in a bowl
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Cucumber Beetroot Salad

Fresh, and oh so tasty, this cucumber beetroot salad is the easiest salad ever! It's filled with cucumber, fresh cooked beets, herbs, and a homemade lemon vinaigrette. It is both vegan and gluten free --the perfect allergy friendly salad.
Course Salad, Side Dish
Cuisine American
Keyword beet salad, beets, chickpea salad, cucumber beet salad
Prep Time 10 minutes
Total Time 10 minutes
Servings 4
Author Blair Braz

Ingredients

For the Salad

  • 4 Persian Cucumbers
  • 8 Medium Cooked Beets make sure they are cooled if cooking them on your own
  • ¼ Finley Diced Red Onion
  • ¼ cup Crumbled Feta add more as desired
  • 8 Finely Chopped Mint Leaves
  • ¼ cup Finley Chopped Parsley

For the Dressing

  • ⅓ cup Olive Oil
  • 3 tablespoon lemon juice
  • 1 tablespoon minced garlic
  • ½ teaspoon salt
  • ½ teaspoon pepper

Instructions

For the Salad

  • Begin by finely dicing your red onion and chopping your cucumber and beets into ¼'' slices.
  • Finely chop your mint and parsley.
  • Place all ingredients into a medium bowl.

For the Salad Dressing

  • In a small bowl whisk together olive oil, salt, pepper, garlic and lemon juice.
  • Pour over salad and toss. Add more feta as desired.