Vegan Cucumber Beet Salad

Vegan Cucumber Beet Salad with red onion is a delicious, low-fat, and vibrant dish. You can prepare this flavorful and refreshing salad with fresh cucumbers, beetroots, the sharp taste of onions, and simple seasoning items. This salad is loaded with many nutrients. The beets are dense in fiber and antioxidants, while the cucumber contains a high water content. This Vegan Cucumber Beet Salad with red onion is a wholesome and delightful choice for vegan diet lovers because all the items used in this salad provide fiber and antioxidants.

Let’s prepare it together.

STATS

• Course: Salad
• Cuisine: American, Mediterranean
• Diet: Gluten-free, Vegetarian, Dairy-free, Vegan
• Total Time: 9 to 11 minutes
• Preparation Time: Nine to Eleven minutes
• Cook Time: 0 minutes

EQUIPMENT

• 1 mixing bowl
• One small vessel
• 1 spoon
• Mini cups

INGREDIENTS

• Two large cucumbers, thinly sliced
• 2 beet roots
• Large red onion 1/2
• One-fourth cup of fresh dill
• Lemon juice 2 tbsp
• 1 tbsp of olive oil
• Salt, add to taste
• Cracked black pepper adds to the flavor

INGREDIENT NOTES

Cucumbers:

• To prepare this flavorful salad recipe, we will use English cucumbers to obtain a mild flavor. Instead of it, you can use Persian cucumbers.

Beet Roots:

• Roasted or boiled beet roots also work well. You can use golden beets for a sweeter and less earthy taste.

Red onions:

• They give a pungent (sharp) taste. Alternatively, you can use sweet onions or shallots.

Fresh dill:

• It gives a fresh and herbaceous touch. If desired, replace with fresh parsley or mint.

INSTRUCTIONS

1. Add sliced beets, cucumbers, and red onion to a bowl.
2. Next, sprinkle chopped fresh dill over the salad vegetables.
3. Meanwhile, add fresh extracted lemon juice and olive oil to a small vessel.
4. Stir both items with a spoon.
5. After stiring, shift this liquid mixture to the bowl.
6. Again, toss all ingredients with a spoon.
7. Then, add simple seasonings such as cracked pepper and salt to the bowl.
8. Before plating, we will taste the salad and, if necessary, incorporate seasonings.
9. The instant and nutritious Cucumber Beet Salad with Red Onion is prepared.
10. Pour the salads into mini cups and serve.

SERVING SUGGESTIONS

• Enjoy the beet salad with grilled portobello mushroom steaks.
• Serve it with wholesome lentil loaf or grilled tofu cubes.
• Tasty vegan chickpea curry and vegan falafel balls pair well with this beet salad.
• Pair this dish with fresh juice or vegan spicy peanut noodles.
• Use the salad as a filling in whole wheat or spinach tortillas.
• Accompany it with vegan feta or cashew cheese crumbles.

TIPS

• The salad’s flavor improved using crispy, high-quality, and fresh cucumbers and colorful beetroots.
• Choose good-quality vegan olive oil.
• Present the salad in an eye-catching bowl or on a platter.
• Sliced red onions should be soaked in refrigerated water to reduce their pungent taste.
• Avoid overdressing the salad because it may get soft.

STORAGE INFORMATION

Fridge:

• Save the remaining tasty salad in a box covered with a cap and refrigerate it for two days.

Freezer:

• You can’t freeze this beet salad for a longer time because the vegetbales will lose their fresh texture and become watery when thawed.

FAQs

Can I use raw or cooked beets?

• Either can be used. Roasted beet roots will be softer and sweeter, whereas raw beets will have a harder texture and earthier flavor.

How can we make this beet salad lovely?

• Use a variety of colorful beetroots, arrange the salad components creatively, and add some seeds or herbs as a topping.

NUTRITIONAL INFORMATION/SERVING

Servings: 6 to 8
Total Calories 120 kcal
Sugar 6 g
Carbohydrates 10 g
Total Fat 2 g
Protein 1 g
Sodium 50 mg
Dietary Fiber 2 g