This refreshing salad combines the earthy sweetness of beets with the crisp, cooling crunch of cucumbers. The tangy lemon dressing and fresh herbs balance the flavors beautifully. Serves 4–6 people.

Ingredients

For the Salad

• 3 medium beets (about 450 g)
• 2 large cucumbers
• ½ small red onion, thinly sliced
• ¼ cup fresh parsley, finely chopped
• 2 tablespoons fresh dill, chopped
• ¼ cup toasted walnuts or sunflower seeds (optional)

For the Dressing

• 3 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon maple syrup or honey (use maple syrup for vegan)
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper

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Step 1: Cook the Beets

Roasting Method (Best Flavor)

1. Preheat oven to 400°F (200°C).
2. Wash the beets thoroughly and trim off the leafy tops, leaving about 1 inch of stem.
3. Wrap each beet individually in aluminum foil.
4. Place on a baking tray.
5. Roast for 45–60 minutes, depending on size.

To check doneness:

• Insert a knife into the center.
• It should slide in easily with little resistance.

6. Remove from oven and allow to cool until comfortable to handle.
7. Rub off the skins using paper towels or your hands.
8. Cut into small cubes or thin wedges.

Alternative Boiling Method

1. Place beets in a pot and cover with water.
2. Bring to a boil.
3. Reduce heat and simmer for 35–50 minutes.
4. Drain, cool, peel, and chop.

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Step 2: Prepare the Cucumbers

For the best texture:

1. Wash the cucumbers thoroughly.
2. If using thick-skinned cucumbers, peel partially or completely.
3. Slice into thin rounds or half-moons.

Optional Step

To prevent excess water:

1. Place cucumber slices in a colander.
2. Sprinkle lightly with salt.
3. Let sit for 15 minutes.
4. Pat dry with paper towels.

This keeps the salad crisp and prevents a watery dressing.

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Step 3: Prepare the Onion and Herbs

1. Slice the red onion as thinly as possible.
2. If you prefer a milder onion flavor:
   • Soak slices in cold water for 10 minutes.
   • Drain thoroughly.
3. Finely chop:
   • Parsley
   • Dill

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Step 4: Make the Dressing

In a small bowl or jar, combine:

• Olive oil
• Lemon juice
• Apple cider vinegar
• Dijon mustard
• Maple syrup
• Salt
• Black pepper

Whisk vigorously until smooth and slightly thickened.

Taste and adjust:

• More lemon for brightness
• More maple syrup if beets are less sweet
• More salt if needed

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Step 5: Assemble the Salad

In a large mixing bowl:

1. Add the chopped beets.
2. Add the cucumber slices.
3. Add red onion.
4. Add parsley and dill.

Pour the dressing over the salad.

Gently toss until everything is evenly coated.

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Step 6: Add Crunch

Just before serving, sprinkle over:

• Toasted walnuts, or
• Sunflower seeds

This adds texture and nutty flavor.

To Toast Nuts or Seeds

1. Heat a dry skillet over medium heat.
2. Add walnuts or sunflower seeds.
3. Stir frequently for 3–5 minutes until fragrant.
4. Cool before using.

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Resting Time

For the best flavor:

• Let the salad rest in the refrigerator for 15–30 minutes before serving.

This allows the beets to absorb the dressing and the flavors to meld.

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Serving Suggestions

This salad pairs well with:

• Grilled vegetables
• Lentil tacos
• Baked potatoes
• Falafel
• Chickpea patties
• Crusty bread

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Variations

Mediterranean Version

Add:

• Crumbled vegan feta
• Kalamata olives
• Fresh mint

Creamy Version

Mix 2 tablespoons vegan yogurt into the dressing.

Protein-Packed Version

Add:

• 1 cup cooked chickpeas
• 1 cup cooked lentils
• Edamame

Sweet-Tangy Version

Add:

• 1 diced apple
• 2 tablespoons dried cranberries