Refreshing And Tangy Beet Cucumber Salad Recipe

Refreshing, crunchy, tangy and super colorful - a superb appetizer salad to reawaken your taste buds. This light salad can be served as an entree itself or as a side dish in edition to a creamy pasta meal.

Ingredients:

• 2 cups cooked beets, cut in triangle slices

• 1.5 cups cucumber, seeds removed and cut in half moon slices

• 1/2 cups cooked chickpeas

• A handful mint leaves

• Feta cheese, to taste

Apple cider vinaigrette:

• 1.5 TBS olive oil

• 1.5 TBS apple cider vinegar

• 1 TSP sugar or honey

• Pinch of salt + pepper

• 1/4 TSP minced garlic

Instructions:

• Cook cut beets in boiling water for about 15-20 minutes, strain and set aside to cool.

• Mix cooked beets, cucumber, chickpea with the prepared vinaigrette. Put in the fridge and let everything sit together for 30 minutes before serving.

• Sprinkle feta cheese and mint leaves on top when you're ready to serve.