Fresh Cucumber and Beet Salad

Crisp cucumber, earthy sweet beets, fresh herbs, and a bright homemade dressing come together in this colorful salad. It is refreshing, simple, and makes a lovely side dish for grilled chicken, fish, or roasted vegetables.

Ingredients

• 2 medium cooked beets, peeled and diced
• 1 large cucumber, thinly sliced
• ¼ small red onion, thinly sliced
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons fresh dill, chopped
• ¼ cup crumbled feta cheese
• 2 tablespoons toasted walnuts, roughly chopped

Dressing

• 2 tablespoons extra-virgin olive oil
• 1 tablespoon fresh lemon juice
• 1 tablespoon apple cider vinegar
• 1 teaspoon honey
• ½ teaspoon Dijon mustard
• Salt, to taste
• Freshly ground black pepper, to taste

Instructions

1. Dice the cooked beets and slice the cucumber and red onion.
2. Add the beets, cucumber, red onion, parsley, and dill to a large bowl.
3. In a small bowl, whisk together the olive oil, lemon juice, apple cider vinegar, honey, Dijon mustard, salt, and black pepper.
4. Pour the dressing over the vegetables and gently toss until everything is coated.
5. Sprinkle with feta cheese and toasted walnuts.
6. Serve immediately, or refrigerate briefly to let the flavors come together.

Q&A

Can I use pickled beets?
Yes. Pickled beets give the salad a stronger tangy flavor and work especially well with the fresh cucumber.

Can I make this salad ahead of time?
Yes, but for the best texture, keep the dressing separate and toss it just before serving.

Can I leave out the feta?
Absolutely. The salad is still flavorful without cheese. You can also use goat cheese instead.

What protein goes well with this salad?
Grilled chicken, salmon, tuna, shrimp, or boiled eggs are all excellent choices.

Can I add more vegetables?
Yes. Cherry tomatoes, radishes, bell peppers, or avocado would all work nicely.