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In a world increasingly focused on health and wellness, detox salads have emerged as a delicious and effective way to support our bodies' natural cleansing processes. Among the myriad of detox recipes, the Refreshing Cucumber & Beet Detox Salad stands out not only for its vibrant colors but also for its impressive health benefits. This salad combines the earthy sweetness of beets with the crisp, cooling crunch of cucumbers, creating a dish that is as nourishing as it is refreshing.

Cucumber & Beet Detox Salad

Discover the benefits of a Refreshing Cucumber & Beet Detox Salad that combines vibrant ingredients for a nourishing dish. This salad features earthy beets, crisp cucumbers, sweet cherry tomatoes, creamy avocado, and a hint of red onion, all topped with fresh parsley. Perfect for supporting your body's natural detox process, this dish is packed with antioxidants, vitamins, and minerals. Enjoy a delicious, healthy meal that’s as eye-catching as it is beneficial!
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Ingredients
  

2 medium-sized beets, roasted and peeled

1 large cucumber, thinly sliced

1 cup cherry tomatoes, halved

1/4 red onion, thinly sliced

1 ripe avocado, diced

1/4 cup fresh parsley, finely chopped

2 tablespoons extra virgin olive oil

1 tablespoon apple cider vinegar

1 teaspoon honey (substitute with agave syrup for a vegan option)

Salt and freshly ground pepper, to taste

Optional: 1/4 cup feta cheese, crumbled (omit for a vegan version)

Instructions
 

Prepare the Beets: Preheat your oven to 400°F (200°C). Wrap each beet individually in aluminum foil and place them on a baking sheet. Roast for approximately 45-60 minutes, or until a fork can easily pierce through them. Once they are cool to the touch, unwrap the foil and peel the skins. Chop the beets into bite-sized cubes and set aside.

    Slice the Vegetables: While the beets roast, prepare the other vegetables. Thinly slice the cucumber and red onion, and halve the cherry tomatoes. For the avocado, carefully dice it and set aside, taking care not to mash it.

      Make the Dressing: In a small mixing bowl, combine the olive oil, apple cider vinegar, honey, salt, and pepper. Using a whisk or fork, blend the ingredients together until the mixture is well emulsified.

        Combine the Ingredients: In a large mixing bowl, gently combine the roasted beet cubes, cucumber slices, halved cherry tomatoes, sliced red onion, diced avocado, and chopped parsley. Toss the ingredients lightly with your hands or a salad spoon to avoid mashing the avocado.

          Dress the Salad: Drizzle your prepared dressing over the salad mixture. Gently toss the salad again to ensure that all ingredients are evenly coated in the dressing. If desired, sprinkle crumbled feta cheese on top for an extra burst of flavor.

            Serve and Enjoy: Transfer the salad to a beautiful serving platter or a large bowl. You can serve it immediately for a refreshing experience or let it chill in the refrigerator for 15-30 minutes before serving to allow the flavors to meld beautifully.

              Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4

                - Presentation Tips: For an eye-catching display, arrange the salad ingredients in layers on the platter, and consider garnishing with extra parsley or a slice of lemon on the side for a pop of color.