Beetroot and cucumber salad

Kitty chops cucumber, slices beetroot, and suddenly the kitchen looks as if someone had conducted a color experiment. The dressing glistens, the salad glows pink-green, and Kitty wonders if this is still a side dish or already an art project. She tastes it, giggles quietly, and thinks: I just wanted salad—now I have a painting on my plate.

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Ingredients

• 300 g cooked beetroot, cut into strips

• 2 small cucumbers, sliced

• 1 red onion, cut into strips

• 1 tbsp chopped dill

• 1 tbsp chopped parsley

• some feta cheese (optional)

For the dressing:

• 30 ml olive oil

• 1 tbsp white wine vinegar

• 1 garlic clove, finely chopped

• Salt and pepper to taste

preparation

1. In a large bowl, mix all the salad ingredients.

2. In a separate bowl, mix the olive oil with vinegar and chopped garlic.

3. Season the dressing with salt and pepper to taste, pour over the vegetables and mix thoroughly.

4. If desired, garnish with crumbled feta cheese.

Enjoy this refreshing beetroot and cucumber salad as a light meal or as a side dish to your favorite dish.

Bon appetit!

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Recipe for: 4 servings

Preparation time: approx. 20 minutes

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