🥗 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
- Prepare the beets
If using raw beets, boil or roast until tender, then peel and slice. - Slice vegetables
Thinly slice cucumbers and red onion for a crisp texture. - Make the dressing
In a small bowl, whisk together olive oil, lemon juice, honey, salt, and pepper. - Combine everything
In a large bowl, toss beets, cucumbers, onion, and herbs. - 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.
