Description
A refreshing and crisp salad combining the fresh crunch of cucumber with the earthy sweetness of cooked beetroot, dressed in a light olive oil and lemon juice vinaigrette. 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
- Prepare Ingredients: Slice the cucumber thinly and grate the cooked beetroot. Make sure the beetroot is fully cooked and cooled before grating to ensure ease of handling.
- Combine Salad: In a mixing bowl, toss together the sliced cucumber and grated beetroot until evenly mixed to ensure each bite has a good balance of flavors.
- Dress the Salad: Drizzle the olive oil and lemon juice over the mixed vegetables. Season with salt and pepper to your taste preferences. Toss gently again to coat the salad evenly with the dressing.
- Serve: Serve the salad immediately to enjoy its fresh, crunchy texture and bright flavors. This salad is best eaten fresh and not stored for long periods.
Notes
- This salad is best served fresh as the cucumber tends to release water over time, making the salad soggy.
- You can substitute lemon juice with vinegar for a different tangy flavor.
- For added protein, consider topping with crumbled feta or toasted nuts.
- Use fresh herbs like dill or parsley to enhance the flavor if desired.
- This recipe is naturally gluten-free and vegan.
