Ingredients:
- 2 medium cucumbers, thinly sliced
- 2 medium beets, boiled and thinly sliced
- Fresh basil leaves, for garnish
- Olive oil, for drizzling
- 1 tablespoon lemon juice or vinegar (optional)
- Salt and black pepper, to taste
- Fresh thyme or dill (optional, for added flavor)
Preparation:
1. Prepare the Vegetables
Wash and peel the cucumbers, then slice them thinly into rounds. If using raw beets, peel and slice them thinly. For boiled beets, peel them after cooking and cut into thin slices.
2. Assemble the Salad
In a large salad bowl, layer the sliced cucumbers and beets. Alternating the layers creates a visually appealing presentation.
3. Season the Salad
Drizzle olive oil over the vegetables. Add lemon juice or vinegar if desired for a light tang. Season with salt and black pepper. Sprinkle with fresh thyme or dill if using. Toss gently to coat the ingredients evenly.
4. Garnish
Tear fresh basil leaves and scatter them over the top of the salad to add a fresh herbal flavor.
5. Chill and Serve
Refrigerate the salad for 15–20 minutes before serving to allow the flavors to blend.
Serving Suggestions
This salad pairs well with grilled meats, roasted vegetables, or fresh bread such as a baguette. For extra creaminess, add a sprinkle of feta cheese or goat cheese before serving.
Notes
- This salad is hydrating and contains nutrients such as antioxidants, vitamins, and fiber.
- Additional vegetables like radishes, carrots, or red onions can be added for extra color and texture.
- The salad can be prepared ahead of time and stored in an airtight container in the refrigerator for up to two days.