Beetroot and cucumber salad with fresh herbs

🥗💗 Beetroot & Cucumber Salad with Fresh Herbs

Fresh, crunchy, earthy, and very refreshing — perfect as a side or light meal.

Ingredients

• 2 medium beetroots (boiled or roasted, peeled & sliced)

• 1 large cucumber (sliced or diced)

• 2 tbsp fresh parsley, finely chopped

• 1 tbsp fresh dill or mint (or both)

• 1 tbsp red onion (very finely sliced, optional)

Dressing

• 2 tbsp olive oil

• 1 tbsp lemon juice or apple cider vinegar

• ½ tsp salt (adjust to taste)

• ¼ tsp black pepper

• Pinch of sugar or honey (optional, balances beet sweetness)

Instructions

1. Add beetroot and cucumber to a mixing bowl.

2. Sprinkle in fresh herbs and onion (if using).

3. Whisk dressing ingredients in a small bowl.

4. Pour dressing over salad and toss gently.

5. Chill for 10–15 minutes before serving for best flavor.

Optional Flavor Twists

• Add crumbled feta or goat cheese

• Sprinkle toasted walnuts or pumpkin seeds

• Add Greek yogurt drizzle for creaminess

• Finish with sumac or za’atar for a Middle Eastern touch

Q & A

Q: Can I use raw beetroot?
Yes—grate it finely for a crunchy texture.

Q: How long does it stay fresh?
Up to 24 hours refrigerated (best same day).

Q: Is this salad good for digestion?
Yes—high in fiber and very hydrating.