Ingredients
Scale
- 2 medium beets
- 2 medium cucumbers
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon honey (optional)
- 1 tablespoon dill
- 1 teaspoon lemon zest
- Salt and pepper to taste
Instructions
- Begin by peeling and chopping your cooked beets into bite-sized cubes. Place these colorful chunks into a salad bowl as your delightful base.
- Next up, take those fresh cucumbers. Peel them if you prefer, then slice them into thin rounds or cute half-moons. Toss them right into the bowl with the beets.
- In a small mixing bowl, whisk together the olive oil, freshly squeezed lemon juice, honey (if you’re sweetening things up), lemon zest, and a good pinch of salt and pepper.
- Drizzle the dressing over the beets and cucumbers, then gently toss everything until each piece is beautifully coated.
- Chop the fresh dill and sprinkle it over your vibrant salad. Give it one final toss to ensure the herbs are evenly distributed. Taste and adjust seasoning as necessary.
- Serve immediately for the best crunch or refrigerate for up to an hour for the flavors to mingle.
Notes
Let the salad rest for 30 minutes to enhance flavors. Skipping the chill time can lead to muted flavors. Use fresh ingredients for the best taste.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg