This recipe is fresh and easy to make. It is packed with crunchy cucumbers, sweet beets and zippy dill. The dressing is a simple lemon vinaigrette that ties everything together beautifully. Pair this salad with your favorite protein and dig in!
Beet and Cucumber Salad
This recipe is fresh and easy to make. It is packed with crunchy cucumbers, sweet beets and zippy dill. The dressing is a simple lemon vinaigrette that ties everything together beautifully. Pair this salad with your favorite protein and dig in!
Ingredients
- 1/2 lb Gwillimdale Beets diced
- 1 Large Cucumber
- 1/4 cup Dill
- 1/2 tsp Oregano
Dressing
- 1/3 cup Olive Oil
- 2 tbsp Apple Cider Vinegar
- 1 tsp Maple Syrup
- 1 tsp Mustard
- 1/4 tsp Garlic Powder
- Lemon Juice from 1/2 lemon
- Salt and Pepper
Instructions
- Preheat oven to 400 degrees.
- Add beets to a sheet pan lined with parchment paper, toss with oil, salt and pepper. Roast beets for 30-35 minutes, until cooked through.
- Add all dressing ingredients to a bowl and mix until smooth.
- Add roasted beets to a bowl along with the rest of the salad ingredients and toss with dressing. Divide out and serve.
- The extra salad can be stored in a sealed container in your fridge for up to 3 days.