As the summer months approach, there’s no better way to cool down and rejuvenate than with a crisp, refreshing salad. The Crisp Cucumber and Beetroot Salad is a perfect blend of flavors, textures, and colors, making it an ideal addition to any summer meal. This salad combines the earthy sweetness of beets, the cool crunch of cucumbers, and the zesty tang of a homemade dressing, all tied together with fresh herbs.
Introduction
The beauty of this salad lies in its simplicity and versatility. Whether you’re looking for a light side dish, a healthy lunch, or a colorful addition to your next BBQ, the Crisp Cucumber and Beetroot Salad is sure to impress. Here, we’ll guide you through a step-by-step recipe to create this delightful salad, along with some valuable tips and variations to make it your own.
Ingredients
For the Salad
- Beets: You can use either pickled beets for a quicker option or fresh beets that you roast or cook in an Instant Pot.
- 2 cups pickled beets or 3 small-medium fresh beets
- Cucumber: Choose a fresh, crunchy cucumber.
- 1 medium cucumber or 2-3 Lebanese cucumbers
- Feta Cheese (Optional): For a non-vegan version, crumbled feta adds a nice tang.
- 4 oz feta cheese
- Fresh Herbs: Dill, mint, and parsley add a fresh and aromatic flavor.
- ¼ cup fresh dill
- â…“ cup fresh mint
- 2 tbsp fresh parsley
- Red Onion (Optional): Adds a sweet and crunchy texture.
- ½ small red onion, sliced or cubed
- Pumpkin Seeds (Optional): For added crunch and nutrition.
- ¼ cup pumpkin seeds
- Capers and Pomegranate Seeds (Optional): For extra flavor and texture.
- 1 tbsp capers
- 2 tbsp fresh pomegranate seeds
For the Dressing
Lemon Dijon Vinaigrette
- Lemon Juice: Freshly squeezed for the best flavor.
- 2-3 tbsp lemon juice
- Olive Oil: High-quality extra virgin olive oil.
- 2-3 tbsp olive oil
- Dijon Mustard: Adds a tangy flavor.
- 1-2 tbsp dijon mustard
- Sweetener: Honey, maple syrup, or any other sweetener of your choice.
- 1 tbsp honey or maple syrup
- Garlic: Optional, for an extra kick.
- 1 small clove of garlic, crushed or 1 tsp garlic powder
- Salt and Pepper: To taste.
- Salt and pepper to taste
Lemon Yoghurt Dressing (Alternative)
- Greek Yoghurt: Plain and high-quality.
- 1 cup Greek yoghurt
- Lemon Juice: Freshly squeezed.
- 2 tbsp lemon juice
- Olive Oil: Extra virgin olive oil.
- 1 tbsp olive oil
- Maple Syrup or Honey: For sweetness.
- 1 tbsp maple syrup or honey
- Garlic: Optional.
- 1 small clove of garlic, minced or 1 tsp garlic powder
- Salt and Pepper: To taste.
- Salt and pepper to taste
Instructions
Step 1: Prepare the Beets
If using fresh beets, you have a few options to cook them:
- Roasting: Preheat your oven to 400°F (200°C). Trim and scrub the beets, pat them dry, and cut them into uniform-sized pieces. Toss with olive oil, salt, and pepper. Roast on a baking sheet for about 40-60 minutes or until the beets can easily be pierced with a fork. Let them cool, then peel off the skin.
- Instant Pot: Trim off the beet greens, scrub the beets, and cut them into quarters or smaller pieces. Place the beets in the Instant Pot with enough water or broth to partially cover them. Cook on low for 6-8 hours or on high for 2-3 hours. Let the beets cool before peeling.
- Pickled Beets: Use store-bought or homemade pickled beets for a quicker option.
Step 2: Prepare the Cucumber
- Slice or cube the cucumber into bite-sized pieces.
Step 3: Prepare the Herbs and Other Ingredients
- Chop the fresh dill, mint, and parsley.
- Slice or cube the red onion if using.
- Measure out the pumpkin seeds, capers, and pomegranate seeds if using.
Step 4: Make the Dressing
Lemon Dijon Vinaigrette
- In a small bowl, whisk together the lemon juice, dijon mustard, honey or maple syrup, garlic (if using), salt, and pepper.
- Slowly whisk in the olive oil until the dressing is smooth and combined.
Lemon Yoghurt Dressing
- In a small bowl, combine the Greek yoghurt, lemon juice, olive oil, minced garlic (if using), maple syrup or honey, salt, and pepper. Whisk until smooth and creamy.
Step 5: Assemble the Salad
- In a large bowl, combine the cooked and cooled beets, sliced cucumber, chopped fresh herbs, crumbled feta cheese (if using), red onion (if using), pumpkin seeds (if using), capers (if using), and pomegranate seeds (if using).
- Pour the dressing over the salad and stir until everything is well coated.
Step 6: Marinate and Serve
- Cover the bowl with plastic wrap and let the salad marinate in the refrigerator for at least 30 minutes to allow the flavors to come together.
- Serve chilled, garnished with additional fresh herbs if desired.
Serving and Storage Tips
- Serving: This salad can be served as a side dish, light lunch, or as part of a salad buffet. You can also layer the ingredients on a large plate for a visually appealing presentation.
- Storage: Store any leftover salad in a sealed container in the refrigerator for up to 3 days. The salad will keep its freshness and flavor, but it may turn slightly pink due to the beets.
Helpful Notes
- Customization: Feel free to customize the salad with your favorite ingredients. For example, you can add cooked quinoa, cubed tofu, or other proteins to make it more filling.
- Dressing Variations: You can swap the lemon juice with lime juice or red wine vinegar for a different flavor profile. For a creamier dressing, use the lemon yoghurt dressing.
- Herb Swaps: Dill can be substituted with basil, parsley, or cilantro for a different herbal flavor.
Tips from Well-Known Chefs
- Use High-Quality Ingredients: “”The key to a great salad is using the freshest and highest-quality ingredients. Choose beets that are firm and cucumbers that are crisp,”” advises Chef Jamie Oliver.
- Balance Flavors: “”A good salad needs a balance of sweet, sour, salty, and umami flavors. The beets provide sweetness, the lemon juice adds sourness, and the feta or yoghurt dressing brings a salty and creamy element,”” suggests Chef Ottolenghi.
- Presentation Matters: “”Layering the ingredients on a large plate can make the salad look more appealing. It also helps in distributing the dressing evenly,”” recommends Chef Gordon Ramsay.
Frequently Asked Questions
Q: Can I use raw beets instead of cooked beets?
A: Yes, you can use raw beets, but they need to be thinly sliced and marinated in the dressing for about 30 minutes to soften and absorb the flavors.
Q: How do I prevent the salad from turning pink?
A: To minimize the salad turning pink, layer the ingredients instead of tossing them together. This way, the beet juice doesn’t spread evenly throughout the salad.
Q: Can I make this salad vegan?
A: Yes, you can make this salad vegan by using vegan feta cheese or omitting the feta altogether and using a plant-based yoghurt for the dressing.
Q: What are the health benefits of eating beets?
A: Beets are rich in vitamins C and B6, magnesium, and are good for heart health and blood pressure.
Q: Can I add other ingredients to make the salad more filling?
A: Yes, you can add cooked quinoa, cubed tofu, beans, or other proteins to make the salad more substantial.
Q: How long can I store the salad in the refrigerator?
A: The salad can be stored in a sealed container in the refrigerator for up to 3 days.
Q: Can I use different types of cucumbers?
A: Yes, you can use English cucumbers, Lebanese cucumbers, or any other variety that you prefer.
Q: What is the best way to cook beets?
A: Beets can be roasted in the oven, cooked in an Instant Pot, or even pickled for a quicker option.
Q: Can I make the dressing ahead of time?
A: Yes, you can make the dressing ahead of time and store it in the refrigerator for up”