Cucumber Beet Salad
This cucumber beet salad gets a fresh lift from herbs and brings serious flavor without trying too hard. It plays nice as a side but could totally headline your lunch game with some toasted pita or falafel on the side.
Servings: 5 Cups
Calories: 106kcal
Cost: $5
Ingredients
- 3 medium beets red, golden, or both
- 3 Persian cucumbers
- ½ cup red onion very thinly sliced
- 2 tablespoons capers or olives, rinsed and chopped (optional)
- ¼ cup parsley minced
- ¼ cup dill chopped
- ¼ cup mint leaves
For the za’atar dressing:
- 4 teaspoons za’atar
- 1 teaspoon garlic minced
- 2 tablespoons lemon juice
- 4 teaspoons maple syrup
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon salt or to taste
To Garnish:
- Additional parsley dill, and mint leaves
- Crushed roasted pistachios
Instructions
- Peel the beets, and cut them into thin slices.
- Place the beets in a pot and cover with water. Bring to a boil over high heat, then reduce to a simmer and cook for 20 to 25 minutes, or until tender when pierced with a fork. Drain and let cool.
- Slice the cucumbers into thin rounds. In a large bowl, combine the sliced beets, cucumbers, red onion, parsley, dill, and mint.
- In a separate bowl, whisk together the za’atar, garlic, lemon juice, maple syrup, olive oil, and salt until fully mixed.
- Pour the dressing over the salad and toss gently to combine.
- Transfer to a serving bowl or platter. Garnish with additional parsley, dill, and mint leaves, then sprinkle with crushed roasted pistachios just before serving.
Notes
🧑🍳 Beet the Clock:
If your beets vary in size, cut larger ones into smaller pieces before boiling so they cook evenly. Perfectly cooked beets should be tender but still hold their shape—overcooked beets? Total mush.
🧊 Chill, It’s a Cold Snap:
Once cooked and drained, drop those beets straight into an ice bath. This stops the cooking and locks in their color and texture. Plus, it helps 'em cool off faster for quick salad prep.
🧅 Onion Detox:
If raw red onion hits you too hard, dunk sliced onions in ice water for 10 minutes. This chills out the pungency, so your salad won’t have you tearing up.
Nutrition
Calories: 106kcal | Carbohydrates: 13g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 366mg | Potassium: 308mg | Fiber: 3g | Sugar: 8g | Vitamin A: 617IU | Vitamin C: 14mg | Calcium: 56mg | Iron: 2mg