Start by washing the fresh cucumbers and cooked beets thoroughly under cold running water. Slice the cucumbers thinly, about ¼ inch thick, and shred or slice the cooked beets into similar-sized pieces.

In a small mixing bowl, combine the olive oil, red wine vinegar, minced garlic, and freshly chopped herbs. Season with salt and black pepper to taste. Whisk together until well blended and emulsified.

In a large mixing bowl, gently combine the sliced cucumbers with the cooked beets without mashing them.

Drizzle the vinaigrette over the cucumber and beet mixture and lightly toss to coat.

Serve immediately on a serving platter or individual bowl for maximum freshness.