Beet Cucumber Salad

To prepare the beets for your Beet Cucumber Salad, start by boiling the large beet until it's tender. Once cooked, let it cool, then peel and cube it before adding it to your salad bowl.

Yes, the Beet Cucumber Salad is suitable for a vegan diet. It contains no animal products, and the ingredients like avocado and garbanzo beans provide healthy fats and protein, making it a nutritious choice for vegans.

If you need a substitute for garbanzo beans in the Beet Cucumber Salad, you can use cooked black beans, kidney beans, or even edamame for a different flavor and texture while still adding protein and fiber.

To store leftover Beet Cucumber Salad, place it in an airtight container in the refrigerator. It should stay fresh for up to 2-3 days. Just give it a good stir before serving again, as the dressing may settle.

Beet Cucumber Salad pairs wonderfully with grilled chicken, fish, or a hearty grain dish like quinoa or farro. It also makes a refreshing side for barbecues or picnics, complementing rich flavors beautifully.