Cucumber Beet Salad

This delicious and fresh cucumber beetroot salad is super easy to make and comes together in 5 minutes. This salad is vegan and perfect for meal prep.

Course Salad

Cuisine American

Keyword cucumber beet salad, cucumber beetroot salad

recipe salad

Prep Time 5

Beetroot roasting time in air fryer 20

Total Time 20

Servings

Calories 112kcal

Author Rachna Parmar

Equipment

1 Chef's knife

Ingredients

1 cucumber
2 beets roasted or boiled
½ red onion
½ cup parsley chopped

Dressing

2 tbsp. olive oil
1 tbsp. Dijon mustard
1 tbsp. apple cider vinegar
1 tsp. Maple syrup
½ tsp. Salt
½ tsp. Chilli flakes
½ tsp. Pepper
½ tsp. Garlic powder

Instructions

All you need is to prepare the ingredients in advance. This salad is great for meal prep too. Just mix the dressing and the veggies together whenever you need it and that’s it, you have a delicious salad at hand.
For beets, use either roasted beets or canned beets for an instant salad. If not, you can roast the beets in an oven (takes about 45 minutes) or air fryer or cook it in boiling water till tender (takes about half an hour).
Air frying Beets Instructions
Preheat air fryer at 390F or 200C for 5 minutes. Place beet wedges (2 beets peeled and cut) seasoned with olive oil, salt and pepper in one layer without overlap.
Air fry at 390F or 200C for 15- 18 minutes till the beets are nicely cooked and are slightly crispy outside.
Peel the cucumber and slice it finely. Do the same with half a red onion and keep aside. Take ½ cup parsley and finely chop it.
To make the dressing, mix together 2 tbsp. olive oil, 1 tbsp. dijon mustard, 1 tbsp. apple cider vinegar, 1 tsp. Maple syrup, ¼ tsp. salt, ½ tsp. each pepper, garlic powder and chilli flakes (optional).
To assemble, take sliced cucumber, sliced red onion, roasted sliced beet and chopped parsley in a bowl. Pour the dressing on top and mix together lightly.
We don’t want the beets to stain everything red. I serve this delicious cucumber and beet salad right away.
You can also refrigerate it and serve after 30 minutes. Enjoy.

Notes

1. You can easily do all the prep and keep ahead of time. Hence this salad is perfect for get togethers or even regular meals. If you have roast beets at hand along with chopped veggies and prepared dressing, you just need a couple of minutes to bring it together.
2. In the variations and substitutions, you will find a lot of ideas to dial up this salad to a full meal.
3. You can use nuts, seeds, herbs, cooked grain and grilled protein to convert it into a nice meal.
4. How to Increase Protein: Add a cup of grilled tofu or tempeh to the salad for more protein.
5. Do taste the seasoning and adjust to your taste. I like a balanced seasoning that is not too sweet. Feel free to add more maple syrup to your taste.
6. You could also use lemon juice in place of apple cider vinegar and freshly minced garlic in place of garlic powder in this recipe.
7. You can use raw beets if you enjoy the taste. I prefer them roasted or cooked.
8. Storage Instructions: This salad will stay for a couple of days in an air tight jar but will release water and the veggies will lose their crispness.

Nutrition