Crisp Cucumber and Beetroot Salad

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients:

2 medium cucumbers, thinly sliced

2 medium cooked beetroots, diced

Optional Add-ins for Flavor & Texture:

1 small red onion, thinly sliced

2 tablespoons fresh dill or parsley, chopped

2 tablespoons feta cheese (crumbled) or goat cheese

Handful of arugula or spinach (for a base or mix-in)

1 tablespoon sunflower or pumpkin seeds (for crunch)

Dressing:

2 tablespoons olive oil

1 tablespoon apple cider vinegar or lemon juice

1 teaspoon honey or maple syrup (optional)

Salt and pepper, to taste

 

Instructions:

1. In a large bowl, combine the sliced cucumbers and diced beetroots.

2. Add any optional ingredients you’d like (onion, herbs, cheese, greens).

3. In a small bowl or jar, whisk together the olive oil, vinegar/lemon juice, sweetener (if using), salt, and pepper.

4. Drizzle the dressing over the salad and toss gently to combine.

5. Chill for 10–15 minutes if desired, then serve fresh.