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Crunchy Beet Cucumber Salad with Easy Dressing

This crunchy cucumber beet salad slides into any weekly meal plan with ease. Serve it as a delicious side salad or bulk it up with protein and serve as a light main. 
Course Salad, Side Dish
Cuisine Mediterranean, Vegan
Diet Gluten Free, Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 94kcal
Author Tajda Ferko

Ingredients

  • 2 small beets tops removed
  • 1 medium English cucumber or 2 Persian cucumbers
  • 1.5 cups shredded Romaine lettuce
  • 3 tablespoon toasted pumpkin seeds
  • 3 tablespoon fresh curly parsley or dill chopped

Dressing

  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon red wine vinegar
  • 1 tablespoon soft brown sugar
  • salt and pepper to taste
US Cups - Metric

Instructions

  • Cook the beets (skip this step if using pre-cooked beets). Wash and scrub the beets well. Place in a medium saucepan with simmering salted water and cook for 30-40 minutes, or until a fork or a pairing knife slides in easily.
    2 small beets
  • Make the dressing. In the meantime, grab a small bowl or jar with a lid, and whisk or shake together all the dressing ingredients until well combined.
    1 tablespoon extra virgin olive oil, 1 tablespoon red wine vinegar, 1 tablespoon soft brown sugar, salt and pepper
  • Cool the beets. Drain and let the beets cool until cold enough to touch. Peel off the skin using your hands or a vegetable peeler.
  • Slice the beets. Slice them into thin, bite-sized slices. I like to use a mandolin-slicer for extra-thin slices.
  • Assemble the salad. Use a large bowl. Start with a layer of shredded lettuce, then add sliced cucumber and sliced beets.
    1.5 cups shredded Romaine lettuce, 1 medium English cucumber
  • Finish and serve. Sprinkle with pumpkin seeds, parsley or dill, drizzle with dressing, and toss gently to combine. Serve immediately.
    3 tablespoon toasted pumpkin seeds, 3 tablespoon fresh curly parsley or dill

Notes

  • Roast the beets instead if you prefer a sweeter, more subtle flavor.
  • Use pre-cooked beets to cut down your prep time.
  • Don't like pumpkin seeds? Swap them for sunflower seeds, walnuts, pine nuts, or similar.
  • Trouble removing beet skins? Cook them for longer. Alternatively, run them under ice-cold water and rub them to help the skin let go. 
  • Don't feel limited to my recommendations. When serving, feel free to add other herbs, a lemon wedge, red onion, or some vegan feta cheese.

Nutrition

Calories: 94kcal | Carbohydrates: 10g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.003g | Sodium: 46mg | Potassium: 314mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1603IU | Vitamin C: 5mg | Calcium: 28mg | Iron: 1mg