Cucumber and Beetroot Salad

A refreshing salad that combines the earthy sweetness of beetroot with the crispness of cucumber, enhanced by a light, tangy dressing.

By @fat.burning.recipes

Original recipe source

Cook time: 15 minutes

Servings: 4

Ingredients

• 10.6 oz Beetroot cooked and sliced
• 2 Cucumber small, sliced
• 1 Red Onion sliced
• 1 tbsp Dill chopped
• 1 tbsp Parsley chopped
• 1 tsp Nigella Seeds optional
• 2 tbsp Olive Oil
• 1 tbsp White Wine Vinegar
• 1 Garlic Clove crushed
• 0 Salt to taste
• 0 Black Pepper to taste
• 0 Mixed Salad Leaves a handful
• 0 Feta Cheese optional, crumbled

Instructions

1. In a large bowl, combine the sliced cooked beetroot, sliced cucumbers, and sliced red onion.
2. Add the chopped dill, chopped parsley, and optional nigella seeds to the bowl.
3. In a small bowl, whisk together olive oil, white wine vinegar, and crushed garlic.
4. Season the dressing to taste with salt and pepper and pour over the vegetable mixture.
5. Top with a handful of mixed salad leaves and crumble feta cheese on top if preferred.