Ingredients
Scale
- 2 medium cucumbers, thinly sliced
- 2 medium cooked beetroots, peeled and diced
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh dill, chopped
- 1/4 cup fresh parsley, chopped
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
Instructions
- Step 1: In a large bowl, combine the sliced cucumbers, diced beetroots, and thinly sliced red onion.
- Step 2: In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, chopped dill, and chopped parsley.
- Step 3: Pour the herb dressing over the cucumber and beetroot mixture.
- Step 4: Gently toss the salad to ensure all ingredients are evenly coated with the dressing.
- Step 5: Season with salt and pepper to taste.
- Step 6: Serve immediately or chill for later.
Notes
- Dress the salad just before serving to prevent the cucumbers from becoming soggy.
- Leftovers can be stored in an airtight container in the refrigerator for up to 24 hours, though the texture will be best consumed fresh.
- This salad is a refreshing side dish for grilled fish or chicken.
- For a pop of color and extra flavor, try using golden beets in addition to the traditional red ones.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American