Cucumber Beet Salad for One
This easy cucumber beet salad takes just 10 minutes to assemble and it's packed with tangy, salty, and sweet flavors. It's a bowl of wonderful textures too, with crunchy cucumbers, tender beets, and soft feta cheese.
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Servings: 1 person
Equipment
- cutting board
- knife
- Measuring cups, spoons
- medium mixing bowl
- spoon
Ingredients
- 1 cup chopped cucumber
- ½ cup chopped cooked beet
- 1 Tablespoon chopped fresh herbs I used parsley
- ½ Tablespoon olive oil
- ½ Tablespoon lemon juice
- pinch salt
- pinch red pepper flakes optional
- 2-4 Tablespoons feta cheese
Instructions
- Chop cucumber to make 1 cup, chop cooked beet to make ½ cup. Set aside.
- Add the following to a medium mixing bowl: 1 Tablespoon fresh herbs, ½ Tablespoon olive oil, ½ Tablespoon lemon juice, and a pinch of each: salt and red pepper flakes. Whisk together.
- Add chopped vegetables to dressing. Mix together. Set aside. If you have time, let sit for up to an hour for flavors to combine.
- Top with 2-4 Tablespoons feta cheese before serving. Serve with a main dish.
Notes
- You can cook the beets yourself (Steam them in the Instant Pot or roast them) or buy frozen, canned, or pre-cooked beets.
- I used a garden Armenian cucumber, but you can use your favorite or accessible cucumber. Depending on the peel, you may want to peel it before serving. It's just preference.
- I prefer tangy vinaigrettes, so I use equal amounts of olive oil and lemon juice. If you don't like as tangy dressings, start with adding 1 Tablespoon of olive oil and 1-2 teaspoons lemon juice, and adjust from there.
- This recipe is easy to double or triple for leftovers or a crowd. Serve within 2 days, or keep dressing and vegetables/toppings separate until serving.
- Optional Toppings: thinly sliced red onion, sunflower seeds, chopped nuts, lemon zest, etc.
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