Crisp Cucumber and Beetroot Salad: A Refreshing and Colorful Delight

Serving: This salad is perfect on its own as a light lunch or as a side dish alongside grilled chicken, fish, or any protein of your choice.
Storage: Store any leftovers in an airtight container in the refrigerator for up to 2 days. The salad can release some moisture over time, so if you’re storing it, you may want to drain it slightly before serving again.
Variations
Add Protein: Add cooked chicken, grilled shrimp, or chickpeas to make this salad more filling for a complete meal.
Dressing Alternatives: Instead of olive oil and lemon, you can use balsamic vinegar and olive oil for a slightly sweeter and more robust dressing.
Spices: For an extra kick, sprinkle some chili flakes or ground cumin over the salad.
Nuts and Seeds: Add a crunchy element with some toasted sunflower seeds, pumpkin seeds, or walnuts.
FAQ
Can I make this salad ahead of time?
While this salad is best enjoyed fresh, you can prepare the ingredients in advance and store them separately in the fridge. Just toss everything together with the dressing just before serving.

Can I use pickled beets instead of fresh?
Yes, you can substitute pickled beets for fresh beets, but they will add a tangier, sweeter flavor to the salad.

Is this salad vegan?
Yes, this salad is naturally vegan if you omit the feta cheese or use a dairy-free alternative.

Feel free to make any adjustments to your liking