Crisp Cucumber and Beetroot Salad: A Refreshing and Colorful Delight

Peel and slice the cucumbers into thin rounds. If you prefer, you can also cut them into half-moons or small cubes.
Peel and grate the beets using a box grater or a food processor. Be careful as beets can stain your hands, so wearing gloves is recommended.
Thinly slice the red onion to add a touch of sharpness to the salad.
2. Make the Dressing:
In a small bowl, whisk together the olive oil, lemon juice, and honey (if using). Add salt and pepper to taste and mix well. The dressing should be tangy with a hint of sweetness.
You can adjust the dressing to suit your taste by adding more lemon juice for extra acidity or honey for more sweetness.
3. Combine the Salad:
In a large mixing bowl, combine the cucumber slices, grated beets, and red onion.
Drizzle the prepared dressing over the vegetables and toss gently to coat everything evenly.
4. Garnish and Serve:
Garnish the salad with freshly chopped parsley for a burst of color and flavor.
If you like, top with crumbled feta cheese for a creamy, salty contrast that complements the earthy beets.
Serve the salad immediately for the freshest flavor, or chill it in the fridge for 15-20 minutes before serving for a cooler, more refreshing experience.
Serving and Storage Tips