Slow Cooker Pepperoni Pizza Burgers
This refreshing and vibrant salad combines the crunch of cucumbers with the earthy sweetness of beetroot, all balanced with a zesty dressing. It’s a colorful, nutritious side that pairs beautifully with grilled meats or can stand alone as a light, healthy lunch.
Ingredients
2 medium cucumbers, thinly sliced
2 medium beetroots, boiled or roasted, peeled, and thinly sliced or grated
1/2 small red onion, thinly sliced (optional)
1/4 cup fresh dill or parsley, chopped
2 tablespoons crumbled feta cheese (optional, for garnish)
For the Dressing
3 tablespoons olive oil
1 tablespoon apple cider vinegar (or lemon juice)
1 teaspoon Dijon mustard (optional)
1 teaspoon honey or maple syrup (optional, for sweetness)
Salt and black pepper, to taste
Instructions
Step 1: Prepare the Vegetables
Wash and thinly slice the cucumbers.
Slice or grate the beetroots, depending on your preference.
If using, slice the red onion into thin rings.
Step 2: Make the Dressing
In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard (if using), honey, salt, and black pepper until well combined.
Step 3: Assemble the Salad
In a large salad bowl, layer the cucumber slices, beetroot slices, and red onion.
Drizzle the dressing evenly over the vegetables.
Toss gently to coat, being careful not to crush the beets, which can stain the other ingredients.
Step 4: Garnish and Serve
Sprinkle with fresh dill or parsley and crumbled feta cheese for a pop of flavor and creaminess.
Serve immediately as a refreshing side dish or light meal.
Notes
To avoid excessive staining, keep beets and cucumbers separate until just before serving. You can also use pre-cooked packaged beets to save time. This salad keeps well in the fridge for up to a day, making it a great make-ahead option for gatherings or lunch prep.
Find it online: https://richspoon.com/slow-cooker-pepperoni-pizza-burgers/