Ingredients
2 medium cucumbers, sliced
2 cooked beetroots, sliced
2 tablespoons olive oil
1 tablespoon lemon juice or vinegar
1 teaspoon honey or sugar
Salt to taste
Black pepper to taste
Fresh herbs like basil or dill, chopped
Instructions
Wash and slice the cucumbers into thin rounds.
Peel and slice the cooked beetroots into similar-sized pieces.
Place both in a large bowl.
In a small bowl, mix olive oil, lemon juice, honey, salt, and pepper.
Pour the dressing over the vegetables.
Toss gently until everything is well coated.
Sprinkle fresh herbs on top.
Serve immediately or chill for 15 minutes for better flavor.
Method
Use fresh, crisp cucumbers and pre-cooked or roasted beets.
Balance the flavors by adjusting acidity and sweetness.
Mix gently to avoid breaking the beet slices and staining too much.
Benefits
Rich in vitamins and antioxidants
Supports digestion and hydration
Low in calories and refreshing
Nutrition
High in fiber
Contains vitamin C and potassium
Good source of natural nitrates from beets
Tips
Add feta cheese for extra flavor
Include walnuts or seeds for crunch
Use apple cider vinegar for a tangy twist
Conclusion
This salad is simple, colorful, and packed with nutrients. Perfect as a light side dish or a healthy snack, it brings freshness and natural sweetness to your table.