Here’s a fresh Cucumber & Beet Salad 🥒❤️
Bright, earthy, and perfect as a light side.
Cucumber and Beet Salad
Ingredients
- 2 medium cooked beets, peeled and sliced (roasted or canned, drained)
- 1 large cucumber, thinly sliced
- ¼ small red onion, thinly sliced (optional)
- 2 Tbsp fresh dill or parsley, chopped
- ¼ cup crumbled feta or goat cheese (optional)
Dressing
- 2 Tbsp olive oil
- 1½ Tbsp red wine vinegar or apple cider vinegar
- 1 tsp honey or sugar
- Salt & black pepper to taste
Instructions
- In a bowl, gently combine beets, cucumber, onion, and herbs.
- Whisk dressing ingredients together.
- Pour dressing over salad and toss lightly.
- Top with cheese if using.
- Chill 15–20 minutes before serving for best flavor.
Variations
- German-style: Use vinegar, oil, sugar, and dill (no cheese)
- Creamy: Add a spoon of sour cream or yogurt to the dressing
- Crunchy: Add toasted walnuts or sunflower seeds
- Citrus: Add orange segments or lemon zest
Serving Suggestions
Pairs well with grilled chicken, fish, or schnitzel.
If you want, I can tailor this to a pickled version, make-ahead salad, or a no-sugar option 😊
