Beet Cucumber Salad
Carmen Garcia
Carmen Garcia
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114 Calories
13 g Carbs
5 g Protein
5 g Fat
Total Time
4 servings

Here is a fresh and healthy recipe that you won't find anywhere because I made them up. I have flipped through many pages of wonderful cook books and twisted the ingredients around to make every dish delicious and very healthy to enjoy! I hope you find my recipes tasty.


  • 2 beet (2" dia) beets
  • 1 cucumber (8-1/4") cucumber, chopped
  • 2 tbsp rice wine vinegar
  • 4 leaf red cabbage
  • 1 tbsp fresh dill
  • ¼ cup whole kernels almonds
  • 1 dash sea salt
  • ¼ tsp sugar
  • ½ cup sauerkraut

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  1. Steam beets for 15-20 minutes (depending on how tender you prefer). Rinse with cold water. Set aside.
  2. Mix cucumber, sauerkraut, dill and rice wine vinegar in a bowl. Add a dash of raw sugar and sea salt is optional for taste.
  3. Chill all of the ingredients scoop ingredients into cabbage leaf cups.
  4. Garnish with a small portion of almonds in the center of dish for extra crunch. You may add slivered or whole (raw or roasted) almonds over cabbage cups.

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