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Cucumber Beet Salad with Red Onion

Cucumber Beet Salad with Red Onion — Fresh, Crunchy, and Full of Zing!
This Cucumber Beet Salad is a powerhouse of color, crunch, and flavor. It’s the kind of dish that brightens up any table and leaves you feeling refreshed and nourished. Whether you’re serving it as a light lunch, a BBQ side, or a colorful addition to your vegan spread, this one’s a winner!
Ingredients
Fresh and simple:
- 2 medium cucumbers, sliced thin
- 2 cooked beets, thinly sliced or spiralized (golden or red!)
- 1/2 small red onion, thinly sliced
- 2 tbsp fresh parsley or dill, chopped
For the Dressing:
- 2 tbsp olive oil
- 1 tbsp apple cider vinegar or lemon juic
- 1 tsp maple syrup or agave (optional)
- Salt & freshly cracked black pepper to taste
Instructions
- Prep the veggies: Combine sliced cucumbers, beets, and red onion in a large bowl.
- Make the dressing: Whisk together olive oil, vinegar (or lemon juice), maple syrup, salt, and pepper.
- Toss & chill: Pour dressing over the veggies, toss to coat, and sprinkle with fresh herbs. Let it chill for 10–15 minutes before serving for the best flavor!
- Tips & Twists
- Add avocado or walnuts for extra richness.
- Swap beets for radishes if you prefer a spicier crunch.
- Great for meal prep—flavors deepen after a day in the fridge!