Crisp Cucumber and Beetroot Salad
A refreshing and colorful salad combining crisp cucumbers and earthy beets, perfect for a light lunch or as a side dish.
Ingredients
Vegetables
- 1 medium cucumber, thinly sliced Use fresh and high-quality ingredients.
- 2 pieces cooked beets, sliced or julienned Fresh roasted beets are preferable for better flavor.
- 1/4 cup red onion, thinly sliced
- 2 tablespoons fresh parsley or dill, chopped Feel free to swap with other herbs.
Extras
- 1/4 cup feta cheese (optional) Omit for a vegan option.
- 1/4 cup toasted walnuts or pecans (optional) Add for extra crunch.
Dressing
- 2 tablespoons olive oil
- 1 tablespoon lemon juice or apple cider vinegar
- 1 teaspoon honey
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon black pepper
Instructions
Preparation
- In a bowl, combine the cucumber, beets, red onion, and fresh herbs.
- In a small bowl, whisk together the olive oil, lemon juice (or apple cider vinegar), honey, Dijon mustard, and black pepper.
- Drizzle the dressing over the salad and toss gently.
- Top with feta cheese and toasted nuts if using.
- Serve immediately and enjoy!
Notes
This salad can be served as a starter or as a side dish. Keep leftovers in an airtight container in the refrigerator, best consumed within one day. If preparing ahead of time, keep the dressing separate until ready to serve for maximum freshness.