Fresh Cucumber and Beet Salad

🥗 Fresh Cucumber and Beet Salad

📝 Ingredients

• 2 medium beets (cooked, peeled, and sliced or diced)
• 2 cucumbers (thinly sliced)
• 1/4 red onion (thinly sliced)
• 2 tbsp fresh dill or parsley, chopped
• 2 tbsp olive oil
• 1 tbsp lemon juice or vinegar
• 1 tsp honey (optional)
• Salt & black pepper to taste
• Optional: crumbled feta cheese or toasted walnuts

👩‍🍳 Instructions

1. Prepare the beets
   If using raw beets, boil or roast until tender, then peel and slice.
2. Slice vegetables
   Thinly slice cucumbers and red onion for a crisp texture.
3. Make the dressing
   In a small bowl, whisk together olive oil, lemon juice, honey, salt, and pepper.
4. Combine everything
   In a large bowl, toss beets, cucumbers, onion, and herbs.
5. Dress & serve
   Pour dressing over salad, mix gently, and top with feta or walnuts if desired.

🍽️ Serving Ideas

• Serve chilled for best flavor
• Pair with grilled chicken or fish
• Great as a light lunch or side dish

❓ Q&A

Q: Can I use canned beets?
Yes! Just drain and slice—they work perfectly for quick prep.

Q: How long does this salad last?
Up to 2 days in the fridge, but best eaten fresh.

Q: Can I make it vegan?
It already is—just skip feta or use a plant-based version.

Q: How do I reduce beet staining?
Add beets last and mix gently to keep colors vibrant.