Crisp Cucumber and Beetroot Salad

Ingredients:

• 2 medium English Cucumbers, thinly sliced

• 2 medium Beets (cooked, peeled, and thinly sliced)

• 1/4 cup Fresh Basil leaves, torn

• 2 tbsp Fresh Dill or parsley, finely chopped

For the Zesty Herb Vinaigrette:

• 3 tbsp Extra Virgin Olive Oil

• 2 tbsp Apple Cider Vinegar (or fresh lemon juice)

• 1 clove Garlic, finely minced

• 1/2 tsp Coarse Sea Salt

• 1/4 tsp Freshly cracked black pepper

  Instructions:

1. Prep the Veggies: Slice your cucumbers and beets into uniform, thin rounds to mimic the beautiful presentation .

2. Whisk the Dressing: In a small bowl, whisk together the olive oil, apple cider vinegar, minced garlic, sea salt, and black pepper until well emulsified.

3. Assemble: Arrange the cucumber and beetroot slices on a large serving platter or bowl, alternating or tossing them gently together.

4. Garnish and Marinate: Drizzle the vinaigrette evenly over the top. Scatter the fresh basil leaves and chopped dill across the salad. Let it sit for 15 minutes before serving to allow the flavors to soak in beautifully!