Crisp Cucumber Beetroot Salad (Print Version)
# Ingredients:
→ Salad
01 -
2 medium cucumbers, thinly sliced
02 -
2 medium beetroots, boiled or roasted, peeled, and thinly sliced or grated
03 -
1/2 small red onion, thinly sliced (optional)
04 -
1/4 cup fresh dill or parsley, finely chopped
05 -
2 tablespoons crumbled feta cheese (optional)
→ Dressing
06 -
3 tablespoons olive oil
07 -
1 tablespoon apple cider vinegar or lemon juice
08 -
1 teaspoon Dijon mustard (optional)
09 -
1 teaspoon honey or maple syrup (optional)
10 -
Salt and freshly ground black pepper, to taste
# Instructions:
01 -
Wash and thinly slice the cucumbers. Slice or grate the beetroots. Optionally, slice the red onion into thin rings.
02 -
In a small bowl, whisk olive oil, apple cider vinegar or lemon juice, Dijon mustard if using, honey or maple syrup, salt, and black pepper until fully emulsified.
03 -
Arrange cucumbers, beetroots, and red onion in a large salad bowl. Drizzle dressing over vegetables and gently toss to ensure even coating.
04 -
Top with freshly chopped dill or parsley and crumbled feta if desired. Serve immediately for optimal flavor and texture.
# Notes:
01 -
Beetroot can be roasted for deeper flavor or boiled for a milder taste; chilling the vegetables enhances crispness.