chillyfillmores
Emma Keys
– 2 medium beets (roasted or boiled) – 1 large cucumber (or 2 Persian cucumbers) – 2 tbsp olive oil – 1 tbsp red wine vinegar – 1 tsp Dijon mustard – 1 tsp honey or maple syrup – Salt and pepper, to taste – Optional: feta cheese, dill, or mint for garnish
Ingredients
01
Boil or roast beets until fork-tender. Cool, peel, and slice into rounds or cubes. Gloves help avoid beet stains on hands.
02
Thinly slice fresh cucumbers, leaving the peel on for color and crunch. English or Persian cucumbers work best for this recipe.
03
Whisk olive oil, red wine vinegar, Dijon mustard, honey or maple syrup, salt, and pepper into a tangy dressing for the salad.
04
Combine sliced beets and cucumbers in a bowl. Pour vinaigrette over and toss gently. Chill for 15 minutes to enhance flavor.
05
Serve chilled, optionally topped with crumbled feta, fresh dill, or mint. A bright, refreshing addition to any meal or picnic.