Fresh Cucumber and Beet Salad
👩🍳 Step-by-Step Instructions
- Slice the Gems: Wash your cucumbers thoroughly (leave the skin on for extra crunch and fiber!). Slice them into even, clean rounds. Do the same for your pre-cooked and cooled beets. Pro-tip: You can buy pre-vacuum-packed cooked beets at most grocery stores to save yourself some major kitchen prep time!
- Layer the Base: In a large, shallow serving bowl, alternate layers of your vibrant cucumber and beet slices. Arranging them beautifully lets your guests see the striking color contrast!
- Whisk the Dressing: In a tiny bowl or mason jar, whisk together the 2 tablespoons of extra virgin olive oil, 1 tablespoon of fresh lemon juice, sea salt, and cracked black pepper until emulsified.
- Drizzle and Garnish: Pour the dressing evenly over the arranged slices. Top the salad generously with torn fresh basil leaves, chopped dill, and an extra pinch of black pepper for that gorgeous, cafe-style finish you see in !
- Serve and Enjoy: You can serve this salad immediately while the cucumbers are at their absolute crispiest, or let it chill in the fridge for 20 minutes to let the earthy beet juices slightly marinate the cucumbers.
