Crisp Cucumber and Beetroot Salad
A refreshing salad that combines crunchy cucumbers and earthy beetroot, perfect for a light lunch or as a side dish for dinner parties.
Ingredients
Base Ingredients
- 2 medium cucumbers, sliced Opt for firm ones without blemishes for the best crunch.
- 1 large beetroot, cooked and diced
- ¼ cup red onion, thinly sliced Can substitute green onions or omit if sensitive.
- ¼ cup fresh parsley, chopped Can substitute with dill or cilantro.
Dressing
- 2 tablespoons olive oil Can be substituted with avocado oil.
- 1 tablespoon lemon juice Can be exchanged for apple cider vinegar.
- Salt to taste
- Black pepper to taste
Instructions
Preparation
- Start by cleaning your vegetables. Rinse the cucumbers and beetroot under cold water.
- Slice the cucumbers into thin rounds and dice the cooked beetroot into bite-sized pieces.
- Slice the red onion and chop the parsley.
Combine Base Ingredients
- In a large bowl, combine the sliced cucumbers, diced beetroot, sliced red onion, and chopped parsley. Gently stir to mix them.
Prepare the Dressing
- In a separate small bowl, whisk together the olive oil, lemon juice, salt, and black pepper. Adjust the seasoning according to your taste preference.
Dress the Salad
- Pour the dressing over the salad mixture. Toss everything gently to ensure even coating.
Let it Marinate
- Let the salad sit for about 10-15 minutes to help the flavors meld beautifully.
Taste and Adjust
- Before serving, taste the salad and adjust the seasoning if required.
Chill If Desired
- Chill it in the refrigerator for another 15-30 minutes if you prefer a cooler salad.
Serve and Enjoy!
- Serve the salad as a lovely side dish or light meal, best enjoyed fresh.
Notes
This salad is packed with great benefits and retains its flavors even after a day in the fridge.