Cucumber and Beet Salad

🥒❤️ Cucumber and Beet Salad

🧾 Ingredients (Serves 4)

• 2–3 medium beets, cooked and peeled (roasted or boiled)

• 1 large English cucumber, thinly sliced or halved into half-moons

• ¼ small red onion, very thinly sliced (optional)

• 2–3 tbsp fresh dill, chopped (or use parsley or mint for a twist)

• 2 tbsp olive oil

• 1 tbsp red wine vinegar or lemon juice

• 1 tsp honey or maple syrup

• Salt & black pepper, to taste

• Optional: crumbled feta cheese or goat cheese for a creamy finish

🔪 Instructions

1. Cook the Beets

   • Roast at 400°F (200°C) for 45–60 mins (wrapped in foil) OR boil 30–40 mins until tender.

   • Cool, peel, and slice into wedges, rounds, or cubes.

2. Prep the Cucumber

   • Slice thinly. For extra crispness, salt lightly and let sit 10 minutes, then pat dry.

3. Make the Dressing

   • Whisk olive oil, vinegar or lemon juice, honey, salt, and pepper together in a small bowl.

4. Assemble the Salad

   • In a bowl, gently combine cucumber, beets, red onion (if using), and dill.

   • Drizzle with dressing and toss gently.

   • Optional: Top with cheese just before serving.

✅ Tips

• Best served chilled or at room temperature.

• Use golden beets to avoid staining everything pink.

• Let it marinate in the fridge for 15–30 minutes for deeper flavor.

🔄 Variations

• Add avocado for creaminess.

• Use pickled beets for a tangy shortcut.

• Toss in arugula or baby spinach for a heartier salad.

Would you like a Mediterranean-style twist, a no-oil version, or ideas for meal prepping this salad?