Fresh Cucumber and Beet Salad

Fresh Cucumber and Beet Salad

Ingredients:

• 2 medium cucumbers, thinly sliced

• 2 medium beets, cooked and sliced (roasted or boiled, peeled)

• ¼ small red onion, thinly sliced (optional)

• 2 tbsp fresh dill, chopped

• 2 tbsp fresh parsley, chopped

• 1–2 tbsp feta cheese (optional, for a creamy/salty element)

 Dressing:

• 2 tbsp olive oil

• 1 tbsp lemon juice (or apple cider vinegar)

• 1 tsp honey or maple syrup

• Salt and black pepper to taste

Instructions:

1. Prepare the beets: If using raw beets, roast or boil them until tender (about 45 min to 1 hour), then peel and slice.

2. Slice cucumbers thinly (you can leave skin on for extra crunch).

3. Mix dressing: In a small bowl, whisk together olive oil, lemon juice, honey, salt, and pepper.

4. Combine cucumbers, beets, red onion, dill, and parsley in a large bowl.

5. Pour dressing over the salad and toss gently to combine.

6. Top with feta (if using) and serve immediately or chill for 15–30 minutes to allow flavors to meld.

Variations:

• Add avocado for creaminess

• Swap dill for mint for a Mediterranean twist

• Include toasted nuts or seeds for crunch (like walnuts or sunflower seeds)