Cucumber and Beetroot Salad

Here’s a simple and delicious Cucumber and Beetroot Salad recipe you can try:

Ingredients (for 2–3 servings)

• 1 medium cucumber, thinly sliced or diced
• 1–2 medium cooked beetroots, peeled and diced or julienned
• 1 small red onion, finely chopped (optional)
• 2 tablespoons fresh parsley or cilantro, chopped
• 1–2 teaspoons lemon juice or apple cider vinegar
• 1 tablespoon olive oil
• Salt and black pepper, to taste
• Optional: 1 teaspoon honey or maple syrup for a hint of sweetness

Instructions

1. Prepare the vegetables
   • Slice the cucumber and dice the cooked beetroot.
   • If using onion, chop it finely.
2. Make the dressing
   • In a small bowl, mix olive oil, lemon juice (or vinegar), salt, pepper, and optional honey.
3. Combine everything
   • In a salad bowl, gently toss cucumber, beetroot, onion, and parsley with the dressing.
4. Chill and serve
   • Let it sit in the fridge for 10–15 minutes to let the flavors combine.
   • Serve cold as a refreshing side dish.

💡 Tips:

• Add feta cheese or roasted nuts for extra flavor and crunch.
• Grate beetroot instead of dicing for a quicker mix.
• This salad is perfect for summer—it’s light, crunchy, and slightly sweet.

If you want, I can also give you a creamy version with yogurt that tastes super rich but still healthy. Do you want me to do that?