Description
A fresh and crunchy Crisp Cucumber and Beetroot Salad that combines the natural sweetness of beetroot with the cooling crunch of cucumber, dressed lightly with olive oil and lemon juice. This simple, no-cook salad is quick to prepare and perfect as a light side dish or a healthy snack.
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 Vegetables: Toss the sliced cucumber and cooked, grated beetroot together in a bowl to mix the fresh and earthy flavors evenly.
- Prepare Dressing: Drizzle olive oil and lemon juice over the vegetables, then add salt and pepper according to taste. Mix everything gently to coat the ingredients well.
- Serve: Serve the salad immediately to enjoy its crisp, fresh texture and vibrant flavors at their best.
Notes
- Using cooked beetroot softens its texture and enhances sweetness, but you can roast or boil it according to preference.
- For extra flavor, consider adding fresh herbs such as parsley or mint.
- This salad is best served fresh; the cucumber can become soggy if left too long.
- To make the salad vegan and gluten-free, ensure all ingredients meet those dietary needs.
