Crisp Cucumber and Beetroot Salad 🥒✨
Maya ChenStep 1: Prepare the Vegetables
- Wash and thinly slice the cucumbers.
- Slice or grate the beetroots, depending on your preference.
- If using, slice the red onion into thin rings.
Step 2: Make the Dressing
- In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard (if using), honey, salt, and black pepper until well combined.
Step 3: Assemble the Salad
- In a large salad bowl, layer the cucumber slices, beetroot slices, and red onion.
- Drizzle the dressing evenly over the vegetables.
- Toss gently to coat, being careful not to crush the beets, which can stain the other ingredients.
Step 4: Garnish and Serve
- Sprinkle with fresh dill or parsley and crumbled feta cheese for a pop of flavor and creaminess.
- Serve immediately as a refreshing side dish or light meal.
Why You’ll Love This Recipe
- Vibrant and Nutritious: Packed with vitamins, antioxidants, and fresh flavors.
- Quick and Easy: Ready in just 15 minutes with minimal effort.
- Customizable: Easily adapt with your favorite herbs or toppings like nuts or seeds.
Pro Tips
- Extra Crunch: Add thinly sliced radishes or a handful of arugula for more texture and flavor.
- Pickled Twist: Marinate the red onion slices in vinegar for 10 minutes to mellow their sharpness.
- Sweet Beets: Roast the beets with a drizzle of olive oil for a caramelized, sweeter flavor.
Storage
- Refrigerate: Store in an airtight container in the fridge for up to 2 days. Toss again before serving, as the beets may release some color.
This Crisp Cucumber and Beetroot Salad is a refreshing, wholesome dish that’s as beautiful as it is delicious. Perfect for adding a burst of color and nutrition to your table! 🥒✨🍴