Ingredients
- 1 large cucumber, thinly sliced
- 2 medium beets, cooked, peeled, and sliced
- ¼ cup fresh dill, chopped
- ¼ cup fresh parsley, chopped
- ¼ cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon sea salt
- ½ teaspoon black pepper
Instructions
- In a large bowl, combine sliced cucumber, cooked beet rounds, chopped dill, and parsley.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper until well emulsified.
- Pour the dressing over the veggies and gently toss until evenly coated.
- Chill in the refrigerator for 30 minutes before serving for best flavor.
Pair this salad with:
- Grilled chicken or fish for a complete meal
- A side of hummus and pita for a vegan power combo
- A smoothie or detox juice for a skin-glowing combo
Health Benefits of Beets and Cucumbers
- Beets are loaded with nitrates, improving blood flow and stamina.
- Cucumbers are 96% water—perfect for hydration and flushing toxins.
- The olive oil provides healthy fatsto absorb fat-soluble vitamins like A and K.
Storage Tips
- Store in an airtight container in the refrigerator for up to 3 days.
- Avoid freezing to preserve texture and flavor.
