Jeweltoned Crisp Cucumber Beetroot Salad

Recipe Introduction

Fancy a Crisp Cucumber and Beetroot Salad ? This isn't your average salad. I reckon this one might just become your new go-to, especially when the sun's blazing and you're craving something light and vibrant.

Quick Hook

Are you tired of boring salads? This Crunchy Salad combines fresh flavours. It's the Crisp Cucumber and Beetroot Salad that's about to change your summer game.

Brief Overview

Originating as a variation on classic European salads, this recipe elevates simple ingredients. It's a nod to traditional Beetroot Salad , but with a modern twist.

The difficulty level? Laughably easy. Prep takes about 20 minutes, a little longer if you roast the beetroots. This recipe makes 4 servings perfect for a light lunch or some snazzy Salad Side Dishes .

Main Benefits

This Fresh Cucumber and beetroot combo is packed with vitamins. It's also naturally vegan (if you skip the feta) and gluten-free.

The best part? It's the perfect Summer Salad Recipe for a BBQ. I remember serving this at a summer barbecue last year, and honestly, it was the star of the show.

Everyone was raving about how fresh and crisp it was and how ridiculously easy it was to make.

Seriously, this salad is special. It's an Easy Salad Recipe that delivers big on flavour and crunch. It's more than just a side dish; it's a celebration of summer.

Oh, and did I mention the vibrant colours? It’s a real looker!

Let's move on to the ingredients.

Ingredients & Equipment

This Crisp Cucumber and Beetroot Salad recipe? Honestly, it's one of those easy salad recipes that even I can't mess up after a long day.

It's fresh, it's crunchy, and it feels like a proper treat. I first had something similar at a mate's BBQ.

It was a revelation! Let’s talk ingredients.

Main Ingredients: Your Star Players

For the salad itself, you'll need: 2 medium cucumbers (about 400g/14oz ). Look for cucumbers that are firm to the touch.

No squishy cucumbers allowed! You want that satisfying crunch in this Crunchy Salad . Get 2 medium beetroot (about 300g/10.5oz ).

You can use raw or pre-cooked beetroot. I like roasting the raw ones for a sweeter flavour. Chop up ½ small red onion (around 50g/1.

75oz ). Thinly slice it so it doesn’t overpower the other flavours. Crumble 100g/3.5oz feta cheese . This is optional for our Beetroot Feta Salad , but it really adds a nice salty kick.

Toasted pumpkin seeds? 2 tablespoons for added crunch, but totally your call.

Seasoning Notes: The Flavour Boosters

The dressing is where the magic happens. You need 3 tablespoons olive oil , 2 tablespoons lemon juice , and 1 tablespoon fresh dill .

This Beet and Cucumber Salad with Dill screams summer. Add 1 teaspoon Dijon mustard , ½ teaspoon honey (or maple syrup), a pinch of salt, and pepper.

If you don't have fresh dill, a bit of dried dill works too. Remember to taste and adjust! This is a super versatile Vegan Beetroot Salad if you skip the feta and sub honey with agave.

Equipment Needed: Keep It Simple

You really don’t need much to make this. A large mixing bowl is essential. Grab a small bowl or jar for the dressing.

A vegetable peeler helps with slicing (especially the beetroot). A chopping board and a sharp knife is what you'll need.

If you want to be really fancy, use a mandoline. Honestly, though, your trusty knife will do the trick. This Cucumber and Beetroot Salad Recipe is all about simplicity!

This salad is more than just salad side dishes ; it’s a celebration of flavour. "One of the biggest secrets to being happy is having a good perspective.

”-Chris Gardner. So get this salad on the table to cheer you up this summer!

Right then, let's talk salads, shall we? Forget limp lettuce and boring tomatoes. We're diving headfirst into a Jewel Toned Crisp Cucumber & Beetroot Salad with Lemon Dill Dressing that’s so good, it’ll make you actually want to eat your greens.

Honestly, this isn't just any old salad; it’s a flavour explosion in your mouth!

Getting Prepped: Mise en Place , Mate!

Before we even think about chopping, let's get our ducks in a row. This means essential mise en place . We need two medium cucumbers, two medium raw beetroot (or pre-cooked if you’re lazy like me sometimes), half a small red onion, 100g of feta (if you're that way inclined), and a couple of tablespoons of pumpkin seeds if you fancy a crunchy salad .

Next, the dressing: 3 tablespoons of olive oil, 2 tablespoons of lemon juice, a tablespoon of fresh dill, a teaspoon of Dijon, half a teaspoon of honey, salt and pepper.

Got it all? Good. Now, peel those beetroot and cucumbers. For time saving organization, I like to chop everything at once.

This really is one of the easy salad recipes . One thing you do need is to watch those fingers!

Let’s Get Cracking: Salad Assembly

1. If using raw beetroot, whack your oven to 200° C / 400° F . Toss your beetroot slices with a bit of olive oil, salt, and pepper.

   Roast for 20- 25 minutes until tender. Cool slightly. Pre-cooked beetroot? You're grand; skip this step.

2. Whisk all the dressing ingredients together in a small bowl. Give it a taste, add more lemon juice if needed.

3. In a large bowl, chuck in your sliced cucumbers, beetroot, and red onion. This is where the magic happens for our Crisp Cucumber and Beetroot Salad .

4. Drizzle that lemon dill dressing over the top and gently toss. Don't drown it!

5. Crumble the feta (if using) and sprinkle those pumpkin seeds on. Sorted! This isn't even as long as making a fresh cucumber sandwich!

Proper Tips, Yeah?

Want to take this Cucumber and Beetroot Salad Recipe up a notch? Salting the cucumbers for 10 minutes before adding them helps draw out moisture.

This gives you extra crispness . Be sure to drain before tossing them in. Also, don't dress the salad until just before serving to avoid a soggy situation.

If you want this Beetroot Feta Salad as part of your Summer Salad Recipes why not pair this beauty with grilled chicken or fish for a proper meal? I think it would go lovely as one of your Salad Side Dishes .

And if you're into Vegan Beetroot Salad , just ditch the feta and swap honey for agave. Honestly, this salad is so versatile, it’s practically a blank canvas for your culinary creativity.

Recipe Notes: Nailing Your Crisp Cucumber and Beetroot Salad

Right, so you're about to whip up this amazing Crisp Cucumber and Beetroot Salad ? Ace! Here are a few pointers to make sure it's an absolute banger.

Honestly, these little tweaks can elevate this from 'meh' to 'bloody brilliant'. I used to just chuck everything together, but these tips, learnt the hard way, make all the difference.

Serving it Up: Plating Like a Pro

Presentation matters, right? Don't just pile it on a plate. Think about layering the Fresh Cucumber and Beetroot Salad . A swirl of Greek yogurt underneath can add a fancy touch.

A scattering of extra dill looks pretty swish.

Think about serving sizes. This Crunchy Salad is ideal as one of your Salad Side Dishes ! For drinks, I'd recommend something light and bubbly like Prosecco. Chef's kiss !

Keeping it Fresh: Storage Secrets

Right, leftover salad? Easy peasy.

• Pop it in an airtight container.
• It'll keep in the fridge for up to 2 days .
• Honestly though, it's best eaten fresh to keep that lovely Crunchy Salad texture.

Freezing isn't really an option, trust me, the cucumbers go all mushy. And nobody wants soggy cucumber. Reheating isn't a thing either, it's a Summer Salad Recipes .

Remixing the Recipe: Variations on a Theme

Fancy a change? Sorted.

• Vegan Beetroot Salad : Ditch the feta and use a vegan alternative or toasted nuts for that lovely creamy texture!
• Beetroot Feta Salad ... but more Med: Throw in some olives and sundried tomatoes for a Mediterranean vibe.
• Beet and Cucumber Salad with Dill . Mint is also nice!
• Seasonal Swaps: Swap out the cucumber for courgette in late summer for something a bit different. It all depends on what is on the market.

Nutrition Snippets: Goodness in Every Bite

This Easy Salad Recipes is not just tasty, it's good for you too! I'm no nutritionist, mind you, but here's the gist:

• Loads of vitamins from the veg.
• The beetroot is brilliant for your blood.
• Feta adds protein.
• It's fairly low in calories if you're watching your waistline, but not too many fats because of the oil.

Right, there you have it. With these Recipe Notes , your Crisp Cucumber and Beetroot Salad will be a showstopper. Now get cracking and enjoy!

Frequently Asked Questions

Can I make this Crisp Cucumber and Beetroot Salad ahead of time?

You can prep some of the components! The dressing and beetroot (especially if roasted) can be made a day or two in advance and stored separately. However, it's best to assemble the salad just before serving to keep the cucumbers crisp.

If dressed too early, they can become a bit soggy, a fate worse than a soggy bottom on Bake Off!

I don't like beetroot! What can I substitute in this salad?

No worries, beetroot isn't everyone's cup of tea! You could try using thinly sliced carrots, golden beets (which have a milder flavour), or even some radishes for a peppery kick. Just remember to adjust the roasting time if you're using raw carrots.

Don't let the beetroot issue ruin your culinary parade; find a substitute that makes you happy!

How do I keep the cucumber in this Crisp Cucumber and Beetroot Salad super crunchy?

Ah, the quest for the perfect crunch! Firstly, use the freshest, firmest cucumbers you can find, ideally English or seedless varieties. A pro tip is to lightly salt the sliced cucumbers and let them sit in a colander for about 10-15 minutes before adding them to the salad.

This draws out excess moisture, resulting in an even crisper texture that'll have you crunching like you're at a bonfire night fireworks display.

Is this Jewel Toned Crisp Cucumber & Beetroot Salad healthy?

Absolutely! This salad is packed with vitamins, minerals, and fibre from the fresh vegetables. Beetroot is known for its antioxidant properties, and cucumber is incredibly hydrating. Just be mindful of the amount of feta cheese and dressing you use, as these can contribute to the calorie and fat content.

Think of it as a healthy treat that even Mary Berry would approve of (in moderation, of course!).

What are some variations I can try with this recipe?

Fancy giving it a bit of a "pimp my salad" makeover? For a Mediterranean twist, add Kalamata olives and sun-dried tomatoes. Or, for a bit of a spicy kick, a pinch of red pepper flakes in the dressing works wonders. If you're vegan, skip the feta and use a vegan alternative!

This is your salad, so feel free to get a bit experimental and find a combo that you love.