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In a world where healthy eating is increasingly prioritized, salads have emerged as culinary stars, delighting our taste buds while nourishing our bodies. Among the myriad of salad options, the Vibrant Cucumber & Beet Salad stands out not just for its striking colors, but also for its delicious flavors and impressive health benefits. This salad is a celebration of fresh ingredients, combining the crispness of cucumbers, the earthiness of beets, and the creaminess of avocado, making it a versatile dish perfect for any occasion.

Fresh Cucumber and Beet Salad

Discover the Vibrant Cucumber & Beet Salad, a feast for the eyes and the palate! This colorful dish combines crisp cucumbers, nutrient-rich beets, creamy avocado, tangy feta, and juicy cherry tomatoes, creating a refreshing and satisfying meal. Packed with health benefits, it's perfect for any occasion and can easily be customized to your taste. Elevate your salads with fresh herbs and innovative dressings for a nutritious and delicious addition to your dining table.
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Ingredients
  

2 medium-sized beets (fresh or precooked)

1 large cucumber

1 cup cherry tomatoes, halved

1/4 red onion, thinly sliced

1 avocado, diced

1/4 cup feta cheese, crumbled

1/4 cup fresh parsley, chopped

2 tablespoons olive oil

1 tablespoon apple cider vinegar

1 teaspoon honey

Salt and pepper to taste

Optional: A handful of arugula for added green

Instructions
 

Prepare the Beets: If using fresh beets, wash them thoroughly, wrap each one in aluminum foil, and roast them in an oven preheated to 400°F (200°C) for about 45-60 minutes or until tender. Once cooled, peel the skin and cut them into bite-sized cubes. If using pre-cooked beets, simply cube them.

    Slice the Cucumber: Wash the cucumber, slice it in half lengthwise, and remove the seeds with a spoon. Cut the cucumber into half-moons or thin slices according to your preference.

      Combine Vegetables: In a large mixing bowl, combine the cubed beets, cucumber slices, halved cherry tomatoes, and sliced red onion. Toss gently to mix all the vegetables together.

        Prepare the Dressing: In a small bowl, whisk together the olive oil, apple cider vinegar, honey, and a pinch of salt and pepper. Adjust the seasoning if necessary.

          Assemble the Salad: Pour the dressing over the mixed vegetables. Toss gently to ensure all ingredients are evenly coated with the dressing.

            Add Avocado and Feta: Gently fold in the diced avocado and crumbled feta cheese, taking care not to mash the avocado.

              Garnish and Serve: Top the salad with chopped parsley and, if desired, a handful of arugula for extra freshness. Serve immediately or chill in the refrigerator for about 20 minutes to let the flavors meld.

                Prep Time, Total Time, Servings: 15 minutes | 1 hour (if roasting beets) | Serves 4