This refreshing cucumber beet salad combines citrus, herbs, and a light vinaigrette for a vibrant, healthy dish perfect for summer meals.

2 medium cucumbers, thinly sliced

2 medium beets, cooked and diced

1/4 cup red onion, thinly sliced

1/4 cup fresh parsley, chopped

2 tbsp fresh mint, chopped

2 tbsp olive oil

1 tbsp lemon juice

1 tbsp orange juice

1 tsp Dijon mustard

1 tsp honey or maple syrup

Salt and pepper, to taste

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Cook and peel the beets; dice once cooled.

Slice cucumbers and red onion; place in a large bowl.

Add diced beets, parsley, and mint.

In a small bowl, whisk olive oil, lemon juice, orange juice, Dijon, and honey until smooth.

Pour dressing over salad and toss gently.

Season with salt and pepper and let sit for 10 minutes before serving.

Add crumbled feta or toasted nuts for variation.

Use pre-cooked beets to save time.

Store separately and toss before serving for freshness.