Ingredients

  • 2 medium cucumbers (sliced)
  • 2 medium cooked beetroots (sliced)
  • 2 tbsp olive oil
  • 1 tbsp lemon juice (or vinegar)
  • Salt to taste
  • Black pepper to taste
  • 1 tbsp fresh dill (chopped)
  • 1 tbsp fresh basil or mint (optional)
  • 1 tsp honey (optional, for slight sweetness)
  1. Prepare veggies: Slice cucumbers and cooked beetroot into thin rounds.
  2. Make dressing: In a small bowl, mix olive oil, lemon juice, salt, pepper, and honey.
  3. Combine: Add cucumber and beetroot slices into a bowl.
  4. Toss: Pour dressing over and gently mix.
  5. Add herbs: Sprinkle fresh dill and basil/mint on top.
  6. Chill & serve: Refrigerate for 10–15 minutes for best flavor, then serve fresh.

Q1: Can I use raw beetroot instead of cooked?
Yes, but it will be crunchier and less sweet. You can grate it or slice very thin.

Q2: How long can I store this salad?
Up to 1 day in the fridge. After that, cucumbers may release too much water.

Q3: Can I add protein to this salad?
Absolutely! Add feta cheese, chickpeas, or grilled chicken.

Q4: What dressing alternatives can I use?
You can try yogurt dressing, balsamic vinaigrette, or apple cider vinegar.

Q5: Is this salad good for weight loss?
Yes, it’s low-calorie, hydrating, and rich in fiber—great for a healthy diet.