Ingredients
- Cucumber, thinly sliced: 1 large
- Cooked beetroot, quartered: 2 medium
- Red onion, thinly sliced: 1/2 small
- Fresh dill, chopped: 2 tablespoons
- Fresh mint, chopped: 2 tablespoons
- Olive oil: 3 tablespoons
- Lemon juice: 2 tablespoons
- Salt and freshly ground black pepper: to taste
Instructions
- Step 1: In a large bowl, combine the thinly sliced cucumber, quartered beetroot, and thinly sliced red onion.
- Step 2: In a small bowl, whisk together the olive oil, lemon juice, chopped dill, and chopped mint.
- Step 3: Season the dressing with salt and freshly ground black pepper to taste.
- Step 4: Pour the herb dressing over the cucumber and beetroot mixture.
- Step 5: Gently toss the salad to ensure all the ingredients are evenly coated with the dressing.
- Step 6: Serve immediately or chill for later.
Notes
- To prevent a soggy salad, dress it just before serving if you're not eating it immediately.
- This salad is best enjoyed fresh, but any leftovers should be stored in an airtight container in the refrigerator for up to 24 hours.
- Pair this vibrant salad with grilled fish or chicken for a light and refreshing meal.
- For extra flavor, try quickly pickling the red onion slices in a little lemon juice before adding them to the salad.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American