Beet & Cucumber Salad (Fresh, Simple, Vibrant)

Ingredients

* 3 medium beets, cooked, peeled, and diced

* 1 large English cucumber, diced

* 2 tablespoons red onion, finely sliced (optional)

* 2 tablespoons fresh dill or parsley, chopped

* 2 tablespoons olive oil

* 1 tablespoon red wine vinegar or lemon juice

* ½ teaspoon salt (or to taste)

* ¼ teaspoon black pepper

Optional add-ins:

* Crumbled feta or goat cheese

* Toasted walnuts or pistachios

Instructions

1. Cook the beets (roast or boil) until fork-tender. Allow to cool, then peel and dice.

2. Dice the cucumber and thinly slice the red onion if using.

3. In a large bowl, combine beets, cucumber, onion, and fresh herbs.

4. In a small bowl, whisk together olive oil, vinegar (or lemon juice), salt, and pepper.

5. Pour dressing over the salad and gently toss to combine.

6. Top with cheese or nuts if desired and serve chilled or at room temperature.

Tips & Variations

Make it creamy: Add a spoonful of Greek yogurt or sour cream to the dressing.

Extra crunch: Toss in sunflower seeds or sliced almonds.

Meal prep friendly: Stores well in the fridge for up to 3 days.

Flavor boost: Add a pinch of cumin or splash of balsamic glaze.

Serving Suggestions

Serve alongside grilled chicken or fish, tuck into a grain bowl, or enjoy on its own for a light, refreshing dish.