Description
A refreshing and crisp cucumber and beetroot salad that combines the crunch of fresh cucumber with the earthy sweetness of cooked beetroot, dressed simply with olive oil and lemon juice for a light and 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
- Prepare the vegetables: Wash and slice the cucumber into thin rounds. Cook the beetroot until tender, then peel and grate it into fine strands.
- Combine ingredients: In a bowl, gently toss together the sliced cucumber and grated beetroot, ensuring an even mix of textures and flavors.
- Dress the salad: Drizzle the olive oil and lemon juice over the vegetable mixture. Season with salt and freshly ground black pepper to taste, and toss lightly to coat.
- Serve: Serve the salad immediately to enjoy its fresh, crunchy texture and vibrant flavors.
Notes
- Use fresh, firm cucumbers for optimal crunch.
- Cook beetroot by boiling, steaming, or roasting until tender before grating.
- Adjust lemon juice and seasoning to your taste preference.
- This salad is best enjoyed fresh but can be refrigerated for up to 1 day.
- Adding fresh herbs like parsley or mint can enhance the flavor.
