Crisp Cucumber and Beetroot Salad

Here’s a fresh, vibrant, and crunchy salad featuring cucumber and beetroot — perfect as a side or light meal. 🥒❤️

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🥗 Crisp Cucumber & Beetroot Salad

Ingredients (Serves 2–4)

• 1 large cucumber, thinly sliced or diced

• 1 medium beetroot, boiled or roasted, diced or julienned

• ½ small red onion, thinly sliced

• 2 Tbsp fresh parsley or cilantro, chopped

• 1–2 Tbsp olive oil

• 1 Tbsp lemon juice (or apple cider vinegar)

• Salt & black pepper, to taste

• Optional: 1 tsp honey or maple syrup for sweetness

• Optional garnish: feta cheese, roasted nuts, or seeds

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Instructions

1. Prepare Beetroot

• Boil: Cook beetroot 20–25 min until tender, peel, and dice

• Or Roast: Wrap in foil, roast at 400°F (205°C) 45–50 min, then peel & dice

2. Mix Salad

• In a bowl, combine cucumber, beetroot, and red onion

3. Dress Salad

• Whisk olive oil, lemon juice, salt, pepper, and optional honey

• Pour over vegetables and toss gently

4. Add Herbs & Garnish

• Sprinkle chopped parsley or cilantro

• Optional: add crumbled feta, pumpkin seeds, or walnuts

5. Chill (Optional)

• Refrigerate 15–20 minutes for flavors to meld

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🌟 Tips

• Use fresh, crisp cucumber for maximum crunch

• Roast beetroot for deeper, sweeter flavor

• Add citrus zest for extra freshness

• For a Mediterranean twist, include olives and capers

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If you want, I can also give a protein-packed version with chickpeas or grilled chicken that keeps it light but filling.