Crisp Cucumber & Beetroot Salad

Ingredients

• 1 large cucumber, thinly sliced

• 1–2 cooked beetroots, diced or thinly sliced

• ¼ cup red onion, thinly sliced (optional)

• 2 tbsp fresh dill or parsley, chopped

• 1 tbsp sesame seeds or crushed walnuts (optional)

Dressing

• 1 tbsp olive oil (or ½ tbsp for lighter option)

• 1–2 tsp lemon juice or apple cider vinegar

• ½ tsp salt

• ¼ tsp black pepper

• ½ tsp honey (optional)

• Optional: ½ tsp mustard for extra flavor

🥣 Instructions

1. Prep the veggies

• Slice cucumber thinly (rounds or half-moons).

• Dice or slice cooked beetroot.

• Slice red onion if using.

2. Make the dressing

Mix together: olive oil + lemon/vinegar + salt + pepper + honey/mustard (if using).

3. Combine

In a bowl, add cucumber + beetroot + onion.
Pour dressing over the top and toss gently (beetroot may tint everything pink—normal!).

4. Garnish & serve

Top with chopped dill/parsley and sesame seeds or nuts.
Serve chilled for best crunch.