Beetroot and Cucumber Salad
A fresh summer salad made with delicious beets, crunchy cucumbers, feta cheese, and cool mint leaves. Sprinkled with a fresh lemon vinaigrette, a nice dish to enjoy on its own and a perfect side for summer BBQ’s.
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Salad
Cuisine American
Servings 4
Calories 138 kcal
- 250 grams beetroot (2 medium sized beets)
- 220 grams cucumber (1 medium sized fruit)
- 60 grams feta cheese (crumbled) 2 oz
- 8 grams mint leaves 1/3 cup
Lemon Vinaigrette
- 30 ml extra virgin olive oil (2 tbsp)
- 15 ml lemon juice (about ½ medium sized lemon squeezed)
- 1 tsp dry parsley
- 1/2 tsp dry organum
- 1/2 tsp salt
Dressing – Mix the lemon vinaigrette, ingredients in a jar with a tight fitting lid. Shake well.
Put beetroots in pot with cold water, bring to a boil, simmer for 30 minutes, drain, cool down.
Remove beetroot skin by rubbing of skin from warm beetroots with paper towel
Cut the Beet into slices about 1/2 cm thick (0.2 inches) and cut the slices into wedges (quarters)
Cut the Cucumber into slices about 1/3 cm thick (0.1 inches) and cut the slices into wedges (quarters)
Add the beet, cucumber, feta and mint leaves to a large salad bowl.
Sprinkle with the lemon salad dressing. Toss.
Keyword beetroot, cucumber salad, feta, pasta salad