Description
A refreshing and nutritious Crisp Cucumber and Beetroot Salad that combines the cool crunch of cucumber with the earthy sweetness of grated cooked beetroot, dressed lightly with olive oil and lemon juice for a vibrant, healthy side dish.
Ingredients
Scale
Salad Ingredients
- 1 cucumber, sliced
- 1 beetroot, cooked and grated
Dressing
- 1 tbsp olive oil
- 1 tsp lemon juice
- Salt & pepper to taste
Instructions
- Combine Ingredients: Toss the sliced cucumber and grated cooked beetroot together in a mixing bowl to evenly distribute the fresh and sweet flavors.
- Prepare Dressing: In a small bowl, whisk together olive oil, lemon juice, salt, and pepper until well combined.
- Dress Salad: Pour the dressing over the cucumber and beetroot mixture, then gently toss again to coat all pieces evenly.
- Serve: Serve immediately to enjoy the salad at its freshest and crunchiest.
Notes
- Use cooked beetroot to ensure natural sweetness and softness, which balances the crunch of cucumber.
- Adjust salt and pepper according to taste preferences for a more personalized flavor.
- For added zest, sprinkle some fresh herbs like dill or parsley.
- This salad is best served fresh and does not hold well for long storage.
