Ingredients
• The Base: 1 large cucumber, thinly sliced.
• The Root: 2 medium beets, cooked, peeled, and thinly sliced.
• Fresh Herbs: 1/4 cup chopped fresh dill and 1/4 cup chopped fresh parsley.
• The Dressing: 1/4 cup olive oil and 2 tablespoons lemon juice.
• Seasoning: 1 teaspoon salt and 1/2 teaspoon black pepper.
Preparation Steps
1. Slice the Veggies: Use a sharp knife or mandoline to create the thin, elegant rounds shown in your photo.
2. Combine: Layer the cucumber and beet slices in a shallow bowl or on a platter.
3. Whisk the Vinaigrette: In a small jar, shake the olive oil, lemon juice, salt, and pepper until emulsified.
4. Marinate: Pour the dressing over the vegetables and toss gently.
5. The Herbs: Sprinkle the fresh dill and parsley over the top just before serving to keep the colors bright and the flavors sharp.
6. Serve: This salad is delicious immediately, but letting it sit for 15 minutes allows the cucumbers to pick up that beautiful pink hue from the beets.