🥗 Fresh Cucumber & Beetroot Salad (Light & Healthy)
🧾 Ingredients
- 2 cucumbers, sliced
- 2 medium beetroots (boiled or roasted), sliced
- 2 tbsp olive oil
- 1 tbsp lemon juice or vinegar
- ½ tsp salt
- ½ tsp black pepper
- 1 tsp dried herbs (or fresh dill/parsley/basil)
- Optional: 1 tsp honey (for slight sweetness)
👩🍳 Instructions
- Prepare vegetables
Slice cucumbers and cooked beetroots into thin rounds. - Make dressing
In a small bowl, mix olive oil, lemon juice, salt, pepper, and herbs. - Combine
Add cucumbers and beetroots to a bowl.
Pour dressing over and toss gently. - Finish
Garnish with fresh herbs and serve chilled or fresh.
🍽️ Serving Ideas
- Serve as a side with grilled chicken or fish
- Add feta cheese for extra flavor
- Pair with roti or rice meals
❓ Q&A
Q1: Can I use raw beetroot?
Yes, but slice very thin or grate for better texture.
Q2: How do I reduce beetroot bleeding color?
Add dressing just before serving and mix gently.
Q3: Can I add yogurt?
Yes, for a creamy version, mix in 2–3 tbsp yogurt.
Q4: How long can I store it?
Up to 1 day in the fridge (best eaten fresh).
Q5: Can I add onion?
Yes, thinly sliced onion adds a nice sharp flavor.