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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!
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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.