Beet and Cucumber Salad
Refreshing and colorful salad of crisp cucumber and tender beets with a citrusy touch.
10 min4 servingsEasyMexican
64kcal / serving
1.2 gprotein
8 gcarbs
3.6 gfat
Ingredients
- 2 medium pieces Cooked beets (Substitute: fresh homemade cooked beets)
- 1 large piece Cucumber (Substitute: English cucumber)
- ½ medium piece Red onion
- ¼ cup (chopped) Fresh cilantro
- 3 tablespoons Fresh lime juice
- 1 tablespoon Extra virgin olive oil
- ½ teaspoon (or to taste) Coarse salt
- ¼ teaspoon (or to taste) Freshly ground black pepper
Directions
- Cut the cooked and cooled beets into uniform 1.5 cm cubes and place them in a bowl.
- Prepare the cucumber: remove the seeds if desired and cut it into half-moons about half a centimeter thick. Add it to the bowl.
- Thinly slice half of the red onion and add it to the salad. If you prefer a milder flavor, rinse the onion in cold water and drain it.
- Finely chop the fresh cilantro and add it. Prepare the dressing by mixing lime juice, olive oil, salt, and pepper in a separate container.
- Pour the dressing over the salad. Mix gently to combine all ingredients. Let it rest for 10 minutes before serving to enhance the flavors.
In the app this step-by-step adapts to your level (beginner, intermediate or advanced) and the chef answers your questions while you cook.
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