Crisp Cucumber and Beetroot Salad
Ingredients
1 large cucumber, thinly sliced
2 medium beets, cooked, peeled, and thinly sliced
1/4 cup chopped fresh dill
1/4 cup chopped fresh parsley or mint (optional)
1/4 cup red onion, thinly sliced (optional)
1/4 cup feta cheese (optional, for topping)
For the Dressing:
2 tbsp olive oil
2 tbsp vinegar (white wine or apple cider work well)
1 tsp honey or sugar (adjust to taste)
Salt and black pepper to taste
Instructions
Prepare the beets: Place unpeeled beets in a pot of water and boil or bake until tender (around 45-60 minutes depending on size). Once cool, the skins should peel off easily. Slice them thinly.
Prepare the vegetables: Thinly slice the cucumber and onion (if using).
Make the dressing: In a small bowl, whisk together the olive oil, vinegar, honey/sugar, salt, and pepper.
Assemble the salad: In a large bowl, combine the sliced cucumbers, beets, and onions. Pour the dressing over the mixture and toss gently to coat evenly.
Garnish and serve: Sprinkle the fresh dill and parsley/mint on top. If using, add feta cheese. Serve chilled.
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