Fresh Cucumber and Beet Salad!

🥗 Fresh Cucumber and Beet Salad

🍴 Serves: 4

⏱ Prep Time: 15 minutes (+ optional chilling time)

🛒 Ingredients

• 2 medium cucumbers, thinly sliced (English or Persian work best)

• 2 medium cooked beets, peeled and diced or thinly sliced (use roasted, steamed, or vacuum-packed pre-cooked beets)

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

• 2 tablespoons fresh dill, chopped

• 2 tablespoons fresh parsley, chopped

• 1–2 tablespoons feta cheese, crumbled (optional)

• Salt & pepper, to taste

🥣 For the Dressing

• 2 tablespoons olive oil

• 1 tablespoon apple cider vinegar (or red wine vinegar)

• 1 teaspoon honey (or maple syrup)

• 1 teaspoon Dijon mustard

• Juice of ½ lemon

• Pinch of salt and pepper

👩‍🍳 Instructions

1. Prep the veggies:

   • Thinly slice cucumbers (a mandoline makes it easy!).

   • Dice or slice cooked beets.

   • Thinly slice red onion, if using.

2. Mix the dressing:

   • In a small bowl or jar, whisk together olive oil, vinegar, honey, mustard, lemon juice, salt, and pepper until emulsified.

3. Combine:

   • In a large bowl, gently toss cucumbers, beets, and onions with dressing.

   • Add fresh herbs and feta if using.

4. Chill or serve:

   • Chill for 15–30 minutes for best flavor—or serve immediately if you’re hungry!

5. Finish with flair:

   • Garnish with extra dill, parsley, or microgreens if you have them.

💡 Tips & Variations

• Use golden beets for a beautiful contrast or a milder flavor.

• Add avocado for creaminess or chickpeas for protein.

• Use vegan feta to make it dairy-free.

• Pairs well with grilled fish, tofu, or Mediterranean dishes.