Crisp Cucumber and Beetroot Salad 

This Crisp Cucumber and Beetroot Salad is a refreshing and vibrant dish that combines the cool crunch of cucumbers with the earthy sweetness of beets. Tossed in a zesty dressing and garnished with fresh herbs and optional feta cheese, it serves as a delightful side or light main meal. Packed with nutrients and antioxidants, this salad is both delicious and visually appealing.

Full Recipe:

Ingredients

• 2 medium cucumbers, thinly sliced

• 2 medium cooked beetroots, thinly sliced or grated

• ½ small red onion, thinly sliced

• ¼ cup fresh dill or parsley, chopped

• 2 tbsp crumbled feta cheese (optional)

For the Dressing:

• 3 tbsp olive oil

• 1 tbsp apple cider vinegar or lemon juice

• 1 tsp Dijon mustard (optional)

• 1 tsp honey or maple syrup (optional)

• Salt and black pepper, to taste

Directions

1. Prepare the Vegetables: Wash and slice the cucumbers and beets. If using red onion, slice it thinly.

2. Make the Dressing: In a small bowl, whisk together olive oil, vinegar or lemon juice, Dijon mustard (if using), honey, salt, and black pepper.

3. Assemble the Salad: In a large bowl, combine cucumbers, beets, and red onion. Drizzle the dressing over and toss gently to coat.

4. Garnish and Serve: Sprinkle with fresh dill or parsley and crumbled feta. Serve immediately for the best flavor and freshness.

Nutritional Information (per serving)

• Calories: Approximately 120 kcal

• Carbohydrates: 11 g

• Protein: 4 g

• Fat: 11 g

• Saturated Fat: 4 g

• Polyunsaturated Fat: 1 g

• Monounsaturated Fat: 5 g

• Cholesterol: 20 mg

• Sodium: 404 mg

• Potassium: 224 mg

• Fiber: 2 g

• Sugar: 8 g

• Vitamin A: 338 IU

• Vitamin C: 9 mg

• Calcium: 137 mg

• Iron: 2 mg