Crisp Cucumber and Beetroot Salad

Serving: This salad is delicious when served fresh or chilled. It’s perfect as a light lunch or paired with grilled meats or fish.
Storage: Leftovers can be stored in an airtight container in the fridge for up to 2 days. However, the salad may soften as it sits, so it’s best enjoyed fresh.
Variations
Golden Beets: For a brighter color and slightly different flavor, you can use golden beets instead of red beets.
Feta Cheese: Add a handful of crumbled feta cheese for a salty, tangy kick.
Crunch: For added texture, try topping the salad with toasted nuts (such as almonds or walnuts) or seeds.
FAQ
1. Can I use raw beets instead of cooked?
Yes, you can use raw beets, but they will need to be finely grated or sliced very thinly. Cooking them softens the texture and enhances the flavor.

2. Can I make the salad ahead of time?
Yes, you can prep the salad ingredients in advance and toss them with the dressing just before serving to keep the salad fresh and crisp.

3. Can I add other vegetables to this salad?
Absolutely! You can add vegetables like carrots or tomatoes to customize the salad to your taste.

Enjoy this Crisp Cucumber and Beetroot Salad—a perfect blend of fresh, nutritious ingredients with a tangy dressing to bring it all together!