Beet And Cucumber Salad
This cucumber and beet salad is refreshing, simple, colorful, and flavorful. It’s made with crunchy cucumbers, tender beets, a light lemon-olive oil dressing, and some lemon zest for brightness. If you already have cooked beets, this easy salad comes together in 10 minutes and looks so beautiful on any dinner table.
Equipment
- 1 cutting board
- 1 salad bowl
Ingredients
- 1 large cucumber
- 1 boiled beet, peeled
- 2 tablespoons olive oil
- 2 teaspoons lemon juice
- ¼ teaspoon salt and black pepper to taste
- frozen lemon zest optional
Instructions
- Dice cucumber and beet into small cubes.
- Add diced vegetables to a salad bowl.
- Drizzle the salad with 2 tablespoons olive oil, 2 teaspoons lemon juice . Season with salt and pepper to taste. Toss gently.
- Garnish with frozen lemon zest on top before serving.
Notes
Lemon zest: you can also use fresh lemon zest. But I like to grate and freeze it ahead of time to have on hands for salads and other dishes
Beets: you can boil the beet for 40 minutes or until tender or roast it in the oven for about 30-40 minutes.
Nutrition
Calories: 125kcalCarbohydrates: 1.2gProtein: 1.7gFat: 9.2gSodium: 265mgFiber: 2.7gSugar: 6.8g
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