Beetroot and Cucumber Salad!

Beetroot and Cucumber Salad

Ingredients:

• 2 medium beets, peeled and thinly sliced (or roasted)

• 1 large cucumber, thinly sliced

• Fresh basil leaves (for garnish)

• Fresh thyme leaves (for garnish)

• 1 tbsp olive oil

• 1 tbsp lemon juice (or apple cider vinegar)

• 1 tsp honey (optional for sweetness)

• Salt and pepper to taste

• Optional: Crumbled feta cheese or goat cheese (for extra flavor)

Instructions:

1. Prepare the Beets:

   • If using raw beets, peel them and slice them thinly using a sharp knife or mandoline slicer.

   • If using roasted beets, roast them in foil in the oven at 400°F (200°C) for about 45 minutes or until tender. Once cooled, peel and slice them.

2. Prepare the Cucumber:

   • Wash and slice the cucumber into thin rounds. You can peel it if you prefer, or leave the skin on for extra texture and nutrients.

3. Assemble the Salad:

   • In a large mixing bowl or platter, arrange the beet slices and cucumber slices in alternating layers or in a circular pattern, like in the image.

4. Make the Dressing:

   • In a small bowl, whisk together the olive oil, lemon juice, honey, salt, and pepper until well combined. Adjust the sweetness or acidity by adding more honey or lemon juice, according to your taste.

5. Dress the Salad:

   • Drizzle the dressing over the beets and cucumbers, ensuring an even coat.

6. Garnish:

   • Garnish the salad with fresh basil and thyme leaves. For extra richness, you can crumble some feta cheese or goat cheese on top.

7. Serve:

   • Serve immediately, or refrigerate for up to an hour to let the flavors meld together.

Q&A for the Recipe:

Q1: Can I use pickled beets instead of fresh beets?

• A1: Yes, you can! Pickled beets will add a tangy flavor to the salad. If you use pickled beets, you might want to reduce the amount of lemon juice or vinegar in the dressing to avoid over-acidifying the salad.

Q2: How do I roast beets?

• A2: To roast beets, wrap them in foil and place them in a preheated oven at 400°F (200°C) for 45-60 minutes (depending on size). Check for doneness by inserting a fork; it should go through easily. After roasting, let them cool, then peel off the skin and slice.

Q3: Can I add other vegetables to this salad?

• A3: Absolutely! You can add carrots, radishes, or red onion to the salad for extra crunch and flavor. Feel free to experiment with other fresh veggies you like.

Q4: Can I make this salad ahead of time?

• A4: Yes, you can prepare the vegetables and dressing separately ahead of time and refrigerate them. However, it’s best to dress the salad right before serving to maintain the freshness of the ingredients.

Q5: What other herbs can I use instead of basil and thyme?

• A5: You can substitute basil and thyme with mint, parsley, or dill for a different flavor profile. Fresh herbs add a burst of freshness and complement the sweetness of the beets.

Q6: Can I make this salad vegan?

• A6: Yes, the salad is already vegan! Just skip the cheese or use a plant-based cheese alternative if you like.

Q7: How can I make the salad spicier?

• A7: If you like some heat, you can add thinly sliced jalapeños or red chili flakes to the salad. A drizzle of sriracha on top would also work great for a spicy kick.

Q8: Can I add protein to make this a complete meal?

• A8: Yes, you can easily add protein like grilled chicken, chickpeas, or tofu to turn this salad into a full meal. Grilled salmon or shrimp would also pair wonderfully with the earthy flavors of the beets and cucumber.

Tips:

• For Extra Crispness: If you want the cucumber to be extra crunchy, sprinkle it with a little salt before assembling the salad. Let it sit for 10 minutes, then pat dry to remove excess moisture.

• Make It a Side or Main: This salad is great as a side dish, but adding protein makes it a fantastic main course, especially for lunch or dinner.