A vibrant, tangy, and refreshing salad made with crisp cucumbers, sweet earthy beetroot, and a light homemade pickling dressing. This colorful salad is perfect as a healthy side dish for barbecues, sandwiches, grilled meats, or light lunches. It can be prepared in advance, making it ideal for meal prep.

Prep Time: 15 minutes
Cook Time: 45 minutes (if cooking fresh beets)
Pickling Time: 30 minutes (minimum)
Total Time: 1 hour 30 minutes
Servings: 4

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Ingredients

For the Salad

• 2 medium cucumbers, thinly sliced
• 2 medium cooked beetroot, peeled and thinly sliced
• ½ small red onion, thinly sliced
• 2 tablespoons fresh dill, chopped
• 2 tablespoons fresh parsley, chopped

For the Pickling Dressing

• ½ cup apple cider vinegar
• 2 tablespoons water
• 1 tablespoon olive oil
• 1 tablespoon honey (or maple syrup for vegan)
• 1 teaspoon Dijon mustard
• ½ teaspoon sea salt
• ¼ teaspoon black pepper
• ½ teaspoon garlic powder
• ½ teaspoon celery seeds (optional)

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Instructions

Step 1: Prepare the Vegetables

Wash and thinly slice the cucumbers. Slice the cooked beetroot into thin rounds or half-moons. Thinly slice the red onion.

Step 2: Make the Pickling Dressing

In a bowl or jar, whisk together the vinegar, water, olive oil, honey, Dijon mustard, salt, pepper, garlic powder, and celery seeds until well combined.

Step 3: Combine Everything

Place the cucumber, beetroot, and onion into a large mixing bowl. Pour the dressing over the vegetables and toss gently to coat.

Step 4: Marinate

Cover the bowl and refrigerate for at least 30 minutes. For deeper flavor, chill for 2–4 hours.

Step 5: Finish and Serve

Before serving, sprinkle with fresh dill and parsley. Toss gently once more and serve chilled.

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Nutritional Information (Per Serving)

• Calories: 95
• Protein: 2g
• Carbohydrates: 13g
• Fat: 4g
• Saturated Fat: 0.5g
• Fiber: 3g
• Sugar: 8g
• Sodium: 320mg
• Potassium: 410mg
• Vitamin A: 2% DV
• Vitamin C: 12% DV
• Calcium: 4% DV
• Iron: 5% DV
• Folate: 15% DV

Nutrition values are approximate and may vary depending on ingredients used.

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Recipe Tips

• Use English cucumbers for fewer seeds and a crisp texture.
• Vacuum-packed cooked beetroot works well for convenience.
• Chill overnight for the best pickled flavor.
• Add crumbled feta or goat cheese for extra richness.
• A handful of arugula or spinach makes it a complete salad.
• Add sliced radishes for extra crunch.
• Replace dill with fresh mint for a different flavor profile.

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Variations

Mediterranean Version
Add feta cheese, olives, and oregano.

Vegan Version
Replace honey with maple syrup.

Spicy Version
Add sliced jalapeños or red pepper flakes.

Creamy Version
Mix in a few tablespoons of Greek yogurt before serving.

Protein-Packed Version
Top with grilled chicken, salmon, chickpeas, or hard-boiled eggs.

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Storage

• Store in an airtight container in the refrigerator for up to 4 days.
• Flavor improves after the first day.
• Do not freeze, as the vegetables will lose their crisp texture.

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Serving Suggestions

• Grilled chicken
• Roasted salmon
• BBQ dishes
• Burgers
• Sandwiches
• Wraps
• Roast beef
• Grilled sausages
• Baked potatoes
• Picnic lunches

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Frequently Asked Questions

Can I use canned beetroot?

Yes. Drain well before slicing and reduce the added salt if the canned beets are already seasoned.

Do I need to cook fresh beetroot?

Yes. Boil, roast, or steam until tender, then peel and slice.

Can I make this ahead of time?

Yes. It tastes even better after chilling for several hours or overnight.

What cucumbers work best?

English or Persian cucumbers are ideal because they have thin skins and fewer seeds.

Is this salad healthy?

Yes. It’s low in calories, rich in fiber, antioxidants, vitamins, and minerals.

Can I add cheese?

Yes. Feta and goat cheese pair especially well with the tangy dressing.

Can I make it sugar-free?

Yes. Omit the honey or use a sugar-free sweetener.

Is this recipe gluten-free?

Yes, provided all packaged ingredients are certified gluten-free.

Can I use another vinegar?

Yes. White wine vinegar, red wine vinegar, or rice vinegar all work well.

Why is my salad watery?

Cucumbers naturally release water. Drain excess liquid before serving if desired.

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Allergy Information

This recipe is naturally free from:

• Peanuts
• Tree nuts
• Gluten (when using certified gluten-free mustard)
• Soy
• Eggs
• Shellfish
• Fish
• Sesame

Contains:

• Mustard (from Dijon mustard)

Optional additions like feta cheese or Greek yogurt contain dairy. Always check packaged ingredient labels for potential cross-contamination if serving someone with food allergies.