Crunchy Beet Cucumber Salad with Easy Dressing Recipe
This Crunchy Beet Cucumber Salad features tender, cooked beets and crisp cucumbers layered on a bed of shredded Romaine lettuce, topped with toasted pumpkin seeds and fresh herbs. Tossed with a simple yet tangy dressing made from extra virgin olive oil, red wine vinegar, and a hint of brown sugar, this vibrant salad is a refreshing, healthy dish perfect for any meal.
- Prep Time: 10 minutes
- Cook Time: 30-40 minutes
- Total Time: 40-50 minutes
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Vegetables
- 2 small beets (tops removed)
- 1 medium English cucumber (or 2 Persian cucumbers)
- 1.5 cups shredded Romaine lettuce
Seeds and Herbs
- 3 tbsp toasted pumpkin seeds
- 3 tbsp fresh curly parsley or dill (chopped)
Dressing
- 1 tbsp extra virgin olive oil
- 1 tbsp red wine vinegar
- 1 tbsp soft brown sugar
- Salt and pepper (to taste)
Instructions
- Cook the beets: Wash and scrub the beets thoroughly. Place them in a medium saucepan with simmering salted water and cook for 30-40 minutes, until a fork or pairing knife slides in easily. Skip this step if using pre-cooked beets.
- Make the dressing: In a small bowl or jar with a lid, whisk or shake together the olive oil, red wine vinegar, brown sugar, salt, and pepper until well combined.
- Cool the beets: Drain the cooked beets and let them cool until they are cold enough to handle. Peel off the skins using your hands or a vegetable peeler.
- Slice the beets: Slice the peeled beets into thin, bite-sized pieces. Using a mandolin slicer is recommended for evenly thin slices.
- Assemble the salad: In a large bowl, create a base layer with shredded Romaine lettuce. Add sliced cucumber and sliced beets on top.
- Finish and serve: Sprinkle toasted pumpkin seeds and chopped fresh parsley or dill over the salad. Drizzle with the prepared dressing and gently toss to combine. Serve immediately for the best texture and flavor.
Notes
- You can use pre-cooked or pickled beets to save time.
- Adjust the brown sugar in the dressing to balance sweetness according to your taste.
- For extra crunch, add chopped nuts like walnuts or pecans as a topping.
- This salad is best served fresh to maintain the crispness of the cucumbers and lettuce.
- Leftovers can be refrigerated for up to 1 day but are best consumed fresh.
