Beet, Tomato, Carrot, Cucumber, And Herb Salad With Balsamic Vinegar Dressing

Who says salads have to contain lettuce? Personally, I get sick of large, leafy, bitter greens bombarding my salads. Sometimes I just want to taste the sweet, watery vegetables all on their own.

These types of salads are very simple and quick to make. Three things I do that make them even quicker and more fulfilling are:

  1. I buy a bunch of veggies from a local farmer’s market, chop them all up immediately after arriving home, and store them in individual containers.
  2. I use fresh picked herbs from my balcony garden.
  3. I stick to a basic dressing to allow the veggie and herb flavors to fully come through.

No matter where you buy your produce, always chop and store it when you get home. It will save you so much time and patience later. If you do not have a garden, use the freshest herbs you can find – it makes a huge difference.

WARNING: Beets can mildly stain your fingers, clothes, counter, and kitchenware. Make sure you rinse your cutting board and knife thoroughly after chopping! Wash your hands before touching anything!

Below is the general recipe for the salad. Feel free to substitute ingredients with whatever you have in your fridge. Also, the quantities are not strict – add more or less of the items as your taste buds see fit.

Beet, Tomato, Cucumber, And Herb Salad With Balsamic Vinegar Dressing

Servings: 1

Prep time: 5 minutes (given that everything is already chopped)


1 small beet or 1/2 medium beet, chopped
1 small tomato, chopped
1 small carrot or 1/2 medium carrot, chopped
1/4 cup cucumber, chopped
1-2 large basil leaves, chopped
1-2 cilantro sprigs, chopped
2-3 mint leaves, chopped
1 tbsp extra virgin olive oil
3/4 tbsp balsamic vinegar
fresh ground pepper to taste


Mix all ingredients and enjoy! Simple!


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