How to Make It
-
Prepare the vegetables: If you’re using raw beets, roast or boil them until tender, then peel and slice or dice. Slice the cucumbers and red onion thinly for a crisp texture.
-
Make the dressing: In a small bowl, whisk together olive oil, apple cider vinegar (or lemon juice), honey, chopped chili, salt, and black pepper. Taste and adjust seasoning as needed.
-
Combine the salad: In a large bowl, gently toss the cucumbers, beets, and red onion with the spicy dressing until evenly coated.
-
Chill and serve: For the best flavor, let the salad chill in the refrigerator for 15–20 minutes before serving. Garnish with fresh cilantro or parsley for a bright, herbal note.
Tips for the Perfect Spicy Salad
-
Balance the heat: Adjust the amount of chili to suit your taste. Removing seeds can reduce the spiciness without losing flavor.
-
Add texture: Toasted nuts or seeds, like pumpkin seeds or walnuts, add a satisfying crunch.
-
Make it creamy (optional): A dollop of Greek yogurt or crumbled feta can add a creamy contrast to the spicy kick.
Why You’ll Love It
This Spicy Cucumber and Beet Salad is a feast for both the eyes and the palate. The deep red of the beets, the vibrant green of the cucumbers, and the fiery red of the chili make it visually stunning, while the balance of heat, sweetness, and tang creates a flavor explosion in every bite. It’s healthy, refreshing, and versatile—perfect as a side dish or a light, satisfying meal.
