Crisp Cucumber and Beetroot Salad

A refreshing salad that combines crunchy cucumbers, earthy beetroots, and tangy feta, drizzled with a simple olive oil and lemon dressing.

Scale

2 firm cucumbers

2 medium beetroots

1 red onion

100g feta cheese

3 tablespoons olive oil

2 tablespoons lemon juice

Fresh herbs (dill or parsley)

Salt and pepper to taste

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Prepare the Beetroots: Wash, peel, and julienne if using raw beets; wrap in foil and roast at 400°F for 45 minutes if desired.
Slice the Cucumbers and Red Onion: Thinly slice the cucumber and dice the red onion.
Combine Ingredients: In a large bowl, mix cucumbers, beetroots, red onion, crumbled feta, and chopped herbs.
Whisk the Dressing: In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
Dress the Salad: Pour the dressing over the salad and toss gently.
Serve and Enjoy: Transfer to a serving bowl or plates, garnish with herbs, and serve immediately.

Best served fresh for crunch. Can be made vegan by substituting feta with quinoa or Greek yogurt.