Ingredients
2 medium English cucumbers, thinly sliced into rounds
2 medium Beets, cooked, peeled, and thinly sliced (or use pre-cooked vacuum-packed beets for a time-saver)
¼ cup Fresh basil leaves, gently torn
2 tbsp Fresh dill or parsley, finely chopped
2 tbsp Extra virgin olive oil
1 tbsp Apple cider vinegar (or fresh lemon juice)
Seasonings: Coarse sea salt and freshly cracked black pepper to taste
Instructions
Prep the Veggies: Slice the cucumbers and beets to an equal thickness so they layer beautifully
Layer the Salad: On a large serving platter or bowl, alternate and overlap the cucumber and beet slices to create the visually striking pattern shown in the photo.
Whisk the Dressing: In a small bowl, whisk together the extra virgin olive oil, apple cider vinegar, salt, and pepper until emulsified.
Dress and Herb: Drizzle the dressing evenly over the layered slices. Scatter the torn fresh basil and chopped dill generously over the top.
Serve: Serve immediately, or let it chill in the fridge for 20 minutes to let the cucumbers absorb the herb dressing.
The Low-Carb / Zero-Carb Swap
Standard beets contain about 7–8 grams of net carbs per cup. If you want to drop the carb count down to practically zero while keeping this exact stunning visual aesthetic:
The Swap: Replace the sliced beets with thinly sliced red radishes or purple daikon radishes.
They provide that exact same gorgeous purple-and-green contrast, offer a fantastic peppery crunch, and keep the entire plate ultra-low-carb!