Crisp Cucumber and Beetroot Salad with Herb Dressing

INGREDIENTS:

For the Salad:

2 medium beetroots (roasted or boiled until tender, then peeled and sliced)

2 large cucumbers (sliced thinly or diced)

1/2 red onion (thinly sliced; optional for added bite)

1/4 cup fresh dill (chopped)

1/4 cup fresh parsley (chopped)

For the Herb Dressing:

3 tablespoons olive oil

1 tablespoon apple cider vinegar (or lemon juice for brightness)

1 teaspoon Dijon mustard

1 teaspoon honey (or maple syrup for a vegan option)

1 clove garlic (minced)

Salt and pepper (to taste)

Optional Add-Ins:

Crumbled feta cheese

Toasted walnuts or almonds

Avocado slices

Arugula or mixed greens

DIRECTIONS:

Step 1: Prepare the Beetroots

Preheat your oven to 400°F (200°C) . Wash and trim the beetroots, then wrap each one individually in aluminum foil.

Roast the beetroots on a baking sheet for 45–60 minutes , or until tender when pierced with a fork. Let them cool, then peel and slice into thin rounds or cubes. (Alternatively, boil the beetroots for 30–40 minutes until tender.)

Step 2: Slice the Vegetables

Thinly slice the cucumbers and red onion. If the onion is too strong, soak the slices in cold water for 10 minutes to mellow the flavor, then drain and pat dry.

Chop the fresh dill and parsley for garnish.

Step 3: Make the Herb Dressing

In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, honey, minced garlic, salt, and pepper. Taste and adjust seasoning as needed …