Cucumber, Carrot, and Beet Salad combines the refreshing crunch of cucumbers with the sweet, earthy flavors of carrots and beets.
This salad offers a satisfying mix of textures and flavors, enhanced by a simple vinaigrette and fresh herbs. It’s a healthy and appealing choice as a side dish or a light main course.
Serving Suggestions
Serve Cucumber, Carrot, and Beet Salad as a crisp side with grilled meats, fish, or tofu. It also works well as a light lunch or dinner on its own.
For added flavor, top with crumbled feta cheese or toasted nuts. Garnish with fresh herbs like parsley or dill for extra taste.
Pairing Ideas
This salad pairs well with a variety of dishes. It complements grilled chicken, fish, or plant-based proteins, providing a refreshing contrast. It’s also a great addition to sandwiches, wraps, or as part of a larger salad spread. For a more substantial meal, enjoy it alongside a grain bowl or mixed greens.
Tips and Notes
Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. The vegetables may release some moisture over time, so give the salad a toss before serving.
Beets: Choose roasted or boiled beets for their tender texture and natural sweetness. If using raw beets, finely shred them for better integration with the other ingredients.
Cucumber: Slice cucumbers thinly to keep their crispness. You can leave the skin on for added texture and nutrients, or peel them if preferred.
Carrots: Shred or julienne the carrots to match the texture of the cucumber and beets for a cohesive salad.
Dressing: A light vinaigrette made with olive oil, lemon juice, and a touch of honey or mustard complements the salad well. Season with salt and pepper to taste.
Cucumber, Carrot, and Beet Salad
Equipment
- Large mixing bowl
- Small bowl for dressing
- Whisk
- Vegetable peeler and knife
Ingredients
- 1 large cucumber - thinly sliced
- 2 medium carrots - peeled and julienned
- 2 medium beets - cooked, peeled, and sliced into thin strips
- 1/4 cup fresh cilantro leaves - chopped
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey - optional, for a touch of sweetness
- Salt and freshly ground black pepper to taste
- 1 tablespoon sesame seeds - for garnish
- 1 small red onion - thinly sliced (optional, for an extra kick)
Instructions
- Prepare the Vegetables: In a large mixing bowl, combine the thinly sliced cucumber, julienned carrots, and sliced beets. If using, add the thinly sliced red onion for a bit of sharpness.
- Make the Dressing: In a small bowl, whisk together the olive oil, apple cider vinegar, and honey (if using) until well combined. Season with salt and freshly ground black pepper to taste.
- Combine and Toss: Pour the dressing over the salad and toss gently to ensure all the vegetables are evenly coated.
- Garnish and Serve: Sprinkle the chopped cilantro and sesame seeds over the salad. Give it one final, gentle toss before serving to distribute the garnish throughout.
- Chill (Optional): For a refreshing crunch, chill the salad in the refrigerator for about 30 minutes before serving.