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  • thewellnessforlife

Summer Beet Salad



  • 3 Large beets

  • 3 Mini Seedless Cucumbers

  • 1/3 Cup Crumbled Feta Cheese

  • 5-6 Basil leaves, chopped

  • 2 Tbsp Mint, chopped

  • 2 Tbsp olive oil

  • 1 Lemon, juiced


  1. Peel and boil the beets until fork tender, then allow to cool. For an even easier recipe buy pre-cooked beets! Once cooled, dice up into pea sized pieces and add to medium sized bowl.

  2. Dice the cucumbers into pea sized pieces and add to the bowl. Top with the feta cheese, basil and mint.

  3. Drizzle olive oil and lemon juice over the salad. Toss to combine and serve on its own or with crackers. Enjoy!

Storage: store in an airtight container in the fridge for 2-3 days.

1 Comment

Feb 12

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