Fresh Cucumber and Beet Salad (Print Version)
# Ingredients:
→ Salad Ingredients
01 -
2 medium cucumbers, thinly sliced
02 -
2 medium cooked beetroots, diced
03 -
½ red onion, thinly sliced
04 -
¼ cup fresh parsley, chopped
05 -
¼ cup fresh mint, chopped
06 -
Feta cheese (optional, for topping)
07 -
Lemon wedges (for serving)
→ Dressing
08 -
¼ cup olive oil
09 -
2 tablespoons apple cider vinegar
10 -
1 tablespoon Dijon mustard
11 -
Salt and pepper, to taste
# Instructions:
01 -
In a large mixing bowl, combine the thinly sliced cucumbers, diced cooked beetroots, and thinly sliced red onion. Toss gently to mix everything together without bruising the vegetables.
02 -
In a small bowl, whisk together the olive oil, apple cider vinegar, and Dijon mustard until well combined. Add the chopped fresh parsley and mint to the dressing, then season with salt and pepper to taste. Whisk again to incorporate all ingredients.
03 -
Pour the prepared herb dressing over the cucumber and beetroot mixture. Toss gently to ensure all the vegetables are evenly coated with the dressing.
04 -
Transfer the dressed salad to a serving platter or divide among individual serving bowls. If desired, crumble feta cheese over the top of the salad for added flavor and creaminess. Serve with lemon wedges on the side for a refreshing squeeze of citrus.
# Notes:
01 -
This salad can be prepared a few hours in advance; just add the feta and dressing right before serving to keep it fresh.
02 -
Feel free to substitute the herbs based on your preference - dill or basil would also work well.
03 -
To save time, you can use pre-cooked beetroot available in most grocery stores.