Cucumber and Beetroot Salad

300 g cooked beetroot, sliced

2 small cucumbers, sliced

1 red onion, sliced

1 tbsp chopped dill

1 tbsp chopped parsley

1 tsp nigella seeds (optional)

Handful of mixed salad leaves

Feta cheese (optional for topping)

subheading: Dressing:

30 ml olive oil

1 tbsp white wine vinegar

1 garlic clove, crushed

Salt and pepper to taste

In a large bowl, combine beetroot, cucumbers, red onion, dill, and parsley.

In a separate small bowl, whisk together olive oil, white wine vinegar, and crushed garlic. Season the dressing with salt and pepper to taste.

Pour the dressing over the vegetables and toss well to coat evenly.

Just before serving, add the mixed salad leaves to the bowl and gently mix.

Optionally, crumble feta cheese over the top for added flavor.

Prep Time: 10 minutes | Total Time: 10 minutes | Kcal: Approx. 120 kcal per serving | Servings: 4 servings

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