Ingredients

  • 2 medium fresh cucumbers (English or Persian preferred)
  • 2 medium beetroots, cooked (steamed or roasted) and fully cooled
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon fresh lemon juice or apple cider vinegar
  • 1–2 tablespoons fresh basil leaves, finely torn
  • 1 tablespoon fresh dill or parsley, finely chopped
  • ½ teaspoon sea salt (adjust to taste)
  • ¼ teaspoon freshly ground black pepper
  • Optional: lemon zest, toasted seeds, or crumbled feta (for variation)

Directions

1. Preparing the Cucumbers

Begin by thoroughly washing the cucumbers under cold running water. Pat them dry with a clean kitchen towel. If using English or Persian cucumbers, peeling is not necessary due to their thin skin. Slice the cucumbers into thin, even rounds to ensure a consistent texture and professional presentation.

2. Preparing the Beetroot

If the beetroot is not already cooked, steam or roast it until just tender. Avoid overcooking, as this can make the texture too soft. Once cooked, allow the beetroot to cool completely. Peel gently and slice into thin rounds similar in thickness to the cucumber slices.

3. Importance of Uniform Slicing

Uniform slices are essential for balanced flavor in every bite. When cucumbers and beetroot are sliced evenly, the salad not only tastes better but also looks refined and visually appealing.

4. Choosing the Serving Bowl

Select a wide, shallow bowl or platter. This allows the ingredients to be arranged attractively and prevents excess moisture from pooling at the bottom.

5. Arranging the Vegetables

Arrange the cucumber and beetroot slices in alternating layers or a circular pattern. This enhances both visual contrast and flavor distribution.

6. Preparing the Dressing

In a small bowl, whisk together the extra virgin olive oil and fresh lemon juice (or apple cider vinegar). The dressing should be light, fresh, and well-balanced, enhancing the vegetables without overpowering them.

7. Dressing Application

Drizzle the dressing evenly over the arranged vegetables. Avoid pouring too much in one place to maintain a clean and fresh texture.

8. Adding Fresh Herbs

Sprinkle the chopped basil and dill (or parsley) evenly across the salad. Fresh herbs add aroma, brightness, and a refined finish.

9. Seasoning with Care

Season the salad lightly with sea salt and freshly ground black pepper. Start with a small amount and adjust gradually to maintain balance.

10. Gentle Tossing (Optional)

If you prefer a mixed salad rather than a layered presentation, gently toss the ingredients using clean hands or salad servers. Be careful not to bruise the vegetables.

11. Resting Time

Allow the salad to rest for 5–10 minutes before serving. This short resting period helps the flavors blend naturally while keeping the cucumbers crisp.

12. Texture and Flavor Check

Before serving, taste and adjust seasoning if necessary. A final drizzle of olive oil or squeeze of lemon can enhance freshness.

13. Serving Suggestions

Serve this salad as a light lunch, a refreshing side dish, or alongside grilled vegetables, fish, or whole grains. It complements both simple and elegant meals.

14. Make-Ahead Guidance

If preparing ahead, store sliced cucumbers and beetroot separately. Assemble and dress the salad just before serving to preserve texture and color.

15. Storage Advice

Once dressed, the salad is best enjoyed fresh. If refrigerated, consume within 24 hours for optimal taste and appearance.

16. Customization Options

You may add toasted seeds, citrus zest, or a small amount of cheese for variation. These additions should enhance, not dominate, the core flavors.