Vibrant Beet and Cucumber Salad with Zesty Dijon Twist

Delight in this Beet and Cucumber Salad, a light, refreshing dish perfect for warm days, combining earthy sweetness and crunchy textures.

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Prep Time 10

Chill Time 30

Total Time 40

Servings: 4 servings

Course: Salad

Cuisine: Mediterranean

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

2 cups Pickled Beets Feel free to use your favorite brand or canned beets.
2 cups Cucumbers Baby cucumbers preferred, can use English or Persian.
1 cup Feta Cheese Crumbled feta works best; goat cheese is an alternative.
1 tablespoon Fresh Dill Substitute with fresh mint, parsley, or thyme if necessary.

For the Dressing

0.5 large lemon Lemon Juice Yields enough juice for the dressing.
3 tablespoons Extra-Virgin Olive Oil Flavored olive oils can be used for variation.
1 tablespoon Honey Local honey is recommended for allergy relief.
1 tablespoon Dijon Mustard Adds tanginess to the dressing.
1 teaspoon Kosher Salt Essential for enhancing flavors.
1 teaspoon Black Pepper Essential for enhancing flavors.

Equipment

large bowl
small bowl
whisk

Method

Preparation

In a large bowl, gently toss together the sliced pickled beets, chopped cucumbers, crumbled feta cheese, and fresh dill.
In a separate small bowl, whisk together the lemon juice, olive oil, honey, Dijon mustard, salt, and pepper until well combined.
Pour the dressing over the beet and cucumber mixture, stirring gently to coat everything thoroughly.
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 15gProtein: 4gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 7gCholesterol: 10mgSodium: 300mgPotassium: 300mgFiber: 2gSugar: 8gVitamin A: 500IUVitamin C: 15mgCalcium: 150mgIron: 1mg

Notes

Garnish with extra dill before serving for added flavor. Use the freshest ingredients for the best experience.

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