🥗 Fresh Cucumber Beetroot Salad
🛒 Ingredients
- Cucumber (thinly sliced)
- Beetroot (thinly sliced, raw or cooked)
- Olive oil
- Lemon juice
- Salt
- Black pepper
- Fresh dill or basil leaves
👩🍳 Step-by-Step Recipe
- 🔪 Prepare the vegetables
➡️ Wash everything thoroughly under running water.
➡️ Slice the cucumber into thin, even rounds.
➡️ Peel and slice the beetroot into very thin rounds (use a sharp knife or slicer for uniform pieces). - 🥗 Assemble the base
➡️ Take a large plate or bowl and arrange the cucumber and beetroot slices in an overlapping pattern.
➡️ Mix them gently to distribute colors evenly. - 🍋 Make the dressing
➡️ In a small bowl, combine olive oil and fresh lemon juice.
➡️ Add a pinch of salt and black pepper, then whisk until slightly emulsified. - 🫒 Dress the salad
➡️ Drizzle the dressing evenly over the arranged vegetables.
➡️ Make sure all slices get lightly coated without soaking them. - 🌿 Add fresh herbs
➡️ Sprinkle freshly chopped dill or place whole basil leaves on top.
➡️ This adds freshness and aroma to the salad. - ❄️ Chill & serve
➡️ Let the salad sit for 5–10 minutes so flavors blend.
➡️ Serve fresh for a crisp and refreshing taste.
❓ Q/A
- Q: Can I use cooked beetroot?
➡️ Yes! Cooked beetroot gives a softer texture and slightly sweeter taste. - Q: How do I keep the salad crunchy?
➡️ Add dressing just before serving to maintain crispness. - Q: Can I store leftovers?
➡️ It’s best eaten fresh, but you can refrigerate for a few hours in an airtight container.