Ingredients
2 medium Beets (roasted or steamed, then sliced)
1 large English cucumber (sliced into rounds)
1/4 cup Red onion (very thinly sliced, optional)
Small handful Fresh herbs (dill, parsley, or basil as seen in the image)
Seasoning: Flaky sea salt and cracked black pepper
Zesty Vinaigrette
2 tbsp Extra virgin olive oil
1 tbsp Apple cider vinegar or fresh lemon juice
1 tsp Honey or maple syrup (to balance the earthiness of the beets)
1/2 tsp Dijon mustard
Instructions
1. Prepare the Beets
To get that deep purple color and tender texture:
Steam/Boil: Cook whole, scrubbed beets in water for 30–45 minutes until fork-tender. Peel the skins off while warm (they should slide right off) and slice into rounds.
Pro Tip: Wear gloves while slicing to avoid staining your hands!
2. Prepare the Cucumbers
Slice the cucumber into thin rounds. If you prefer extra crunch, you can leave the skin on. If the cucumber is very seedy, you can slice it lengthwise and scoop the center out first.
3. Assemble
On a large platter or in a shallow bowl, alternate slices of beet and cucumber to create the visual layering seen in the image.
Scatter the sliced red onions and fresh herbs over the top.
4. Dress and Serve
Whisk the vinaigrette ingredients in a small jar.
Drizzle the dressing over the salad just before serving.
Note: If you dress it too early, the beet juice will “bleed” and turn the entire salad (including the cucumbers) bright pink!
Why it’s great for Skin & Hair
Beets: Contain antioxidants that help combat oxidative stress.
Cucumbers: Provide silica, a trace mineral that supports collagen production for hair and skin strength.
Hydration: The high water content in both vegetables helps keep skin plump and hydrated from the inside out.
