Crisp Cucumber and Beetroot Salad

Here’s a fresh, colorful, and easy Crisp Cucumber & Beetroot Salad 🥒🥗
Light, crunchy, and perfect as a side dish.

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Crisp Cucumber & Beetroot Salad

Ingredients

• 1 large cucumber, thinly sliced or diced

• 1–2 cooked beetroots, peeled and diced or grated

• ¼ small red onion, very thinly sliced (optional)

• 2 tbsp fresh herbs (dill, parsley, or mint work well)

Dressing

• 1½ tbsp olive oil

• 1 tbsp lemon juice or mild vinegar

• ½ tsp honey or sugar (optional)

• Salt and black pepper, to taste

Instructions

1. In a bowl, combine the cucumber, beetroot, onion, and herbs.

2. Whisk together the olive oil, lemon juice, honey, salt, and pepper.

3. Pour dressing over the salad and toss gently.

4. Chill for 10–15 minutes for extra crispness, or serve immediately.

Optional Add-Ins

• Crumbled feta cheese

• Toasted seeds or nuts (pumpkin or sunflower)

• Thin slices of apple for extra crunch

Tips

• Pat cucumber dry for maximum crunch

• Wear gloves when handling beetroot to avoid staining

If you’d like, I can:

• Make it creamy

• Turn it into a school-friendly lunch salad

• Pair it with a main dish