Cucumber Beet Salad

Cucumber Beet Salad

A crisp, antioxidant-packed salad that’s quick to whip up and satisfies both the eye and the palate.

Ingredients

• 1 medium cucumber
• 2 medium beets, roasted or steamed
• 1/4 red onion, thinly sliced
• 2 tbsp fresh parsley, chopped
• 1/4 cup feta cheese, crumbled
• 2 tbsp pumpkin seeds, toasted
• 2 tbsp olive oil
• 1 tbsp lemon juice
• Salt and pepper to taste

Instructions

1. Slice the cucumber into thin rounds or half‑moons.
2. Grate the roasted beet using a box grater.
3. In a large bowl, combine cucumber, beet, red onion, and parsley.
4. Drizzle with olive oil and lemon juice. Toss gently.
5. Season with salt, pepper, and a pinch of garlic powder if desired.
6. Top with crumbled feta and toasted pumpkin seeds.
7. Serve immediately or chill for 10 minutes for a cooler bite.

Health Tip: Beets are rich in betalains—anti‑inflammatory antioxidants—and fiber, which supports digestion and promotes a feeling of fullness.