Here’s a refreshing Crisp Cucumber and Beetroot Salad—light, crunchy, and perfect as a side dish 🥒🥗
🥗 Crisp Cucumber & Beetroot Salad
🧺 Ingredients (serves 2–4)
- 1 medium cucumber, thinly sliced
- 2 medium cooked beetroots, peeled and diced or sliced
- 1 small red onion, thinly sliced (optional)
- 2 tbsp olive oil
- 1–2 tbsp lemon juice or apple cider vinegar
- Salt & black pepper, to taste
- Fresh herbs (parsley, dill, or mint), chopped
- Optional: crumbled feta or goat cheese
👩🍳 Instructions
- Prepare Vegetables
Slice cucumber and beetroot thinly. Place in a salad bowl. Add onion if using. - Dress Salad
Drizzle with olive oil and lemon juice or vinegar. Season with salt and pepper. - Toss & Garnish
Gently toss to combine. Sprinkle with chopped fresh herbs and optional cheese. - Chill & Serve
For extra crispness, chill in the fridge 15–20 minutes before serving.
🌟 Tips
- Use baby cucumbers for extra crunch.
- Roast or steam beetroot lightly if you prefer a softer texture, but raw gives the best crispness.
- Add toasted nuts (walnuts, almonds, or pine nuts) for crunch and flavor.
If you want, I can give a more colorful, layered version with a tangy yogurt dressing for extra flavor.