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Beet Cucumber Salad recipe

Beet Cucumber Salad

User profile image
@veggiemama
LunchSideAppetizerSaladLight MealDairy-FreeGluten-FreeNut-Free

Avocado and garbanzo beans added for additional healthy fats and protein and fiber and a very simple dressing.

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Prep Time
5min
Cook Time
30min
Total Time
35min

Ingredients

2 Servings

For salad

  • large beet
    large beet
    1
  • I large cucumber
    I large cucumber
  • sweet onion
    sweet onion
    1/2
  • Haas avocado
    Haas avocado
    1
  • small  garbanzo beans
    small garbanzo beans
    1can
  • Fresh parsley
    Fresh parsley

For dressing

  • olive oil
    olive oil
    1/4cup
  • fresh squeezed lemon
    fresh squeezed lemon
    1/4cup
  • ground turmeric
    ground turmeric
    1/2tsp
  • large  garlic minced
    large garlic minced
    1clove
  • Salt and pepper
    Salt and pepper

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Nutrition (per serving)

Calories

266.0kcal (13.3%)

Protein

10.5g (21%)

Carbs

18.0g (6.55%)

Sugars

1.0g (2%)

Healthy Fat

17.1g

Unhealthy Fat

3.0g

% Daily Value based on a 2000 calorie diet

Prep Time
5min
Cook Time
30min
Total Time
35min

How to make Beet Cucumber Salad

For salad

  1. Step 1

    Boil beet and let cool. Peel and cube beet. Add to large bowl.

  2. Step 2

    Slice cucumber, onion, avocado and add to bowl

  3. Step 3

    Add can of garbanzo beans to bowl

For dressing

  1. Step 1

    In a small bowl, whisk olive oil, fresh lemon juice, fresh garlic, turmeric, salt and pepper

Final touches

  1. Step 1

    Pour dressing over salad and mix well. Top with fresh parsley and a squeeze of lemon if needed and salt and pepper to taste.

Want to keep this recipe for later? We can email it to you!

Nutrition (per serving)

Nutrition (per serving)

Calories

266.0kcal (13.3%)

Protein

10.5g (21%)

Carbs

18.0g (6.55%)

Sugars

1.0g (2%)

Healthy Fat

17.1g

Unhealthy Fat

3.0g

% Daily Value based on a 2000 calorie diet

Tips & Tricks

  1. Make extra dressing and try this salad over a bed of arugula. Add grilled chicken breast to make it a meal.

FAQS

  1. How do I prepare the beets for the Beet Cucumber Salad?

    To prepare the beets for your Beet Cucumber Salad, start by boiling the large beet until it's tender. Once cooked, let it cool, then peel and cube it before adding it to your salad bowl.

  2. Is the Beet Cucumber Salad suitable for a vegan diet?

    Yes, the Beet Cucumber Salad is suitable for a vegan diet. It contains no animal products, and the ingredients like avocado and garbanzo beans provide healthy fats and protein, making it a nutritious choice for vegans.

  3. What can I substitute for garbanzo beans in this salad?

    If you need a substitute for garbanzo beans in the Beet Cucumber Salad, you can use cooked black beans, kidney beans, or even edamame for a different flavor and texture while still adding protein and fiber.

  4. How should I store leftover Beet Cucumber Salad?

    To store leftover Beet Cucumber Salad, place it in an airtight container in the refrigerator. It should stay fresh for up to 2-3 days. Just give it a good stir before serving again, as the dressing may settle.

  5. What dishes pair well with Beet Cucumber Salad?

    Beet Cucumber Salad pairs wonderfully with grilled chicken, fish, or a hearty grain dish like quinoa or farro. It also makes a refreshing side for barbecues or picnics, complementing rich flavors beautifully.

veggiemama's profile picture

@veggiemama

Mom who loves her vegetables. Recipes made with healthy fats and loads of veggies and herbs for flavor A squeeze of lemon and a garnish of parsley make everything better. .

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Beet Cucumber Salad recipe