Cucumber Beet Salad
Cucumber beet salad features crispy cucumbers and sweet and tender beets with bright dill and lemon poppy seed dressing for a healthy side dish.
Equipment
- Airtight Container or Mason Jar
Ingredients
For the Lemon Poppy Seed Dressing:
- 2 lemons, juiced and ½ teaspoon zest
- 1 teaspoon poppy seeds
- ¼ teaspoon dried thyme,
- 1 tablespoon honey
- 1 pinch sea salt
- ⅓ cup olive oil
For the Salad:
- 2-3 small raw beetroot, peeled and thinly sliced
- 6 Persian cucumbers, thinly sliced
- 1 tablespoon fresh dill, chopped
- 2-3 tablespoons Lemon Poppyseed Dressing
- ¼ walnuts, toasted
Instructions
- Combine lemon juice, poppy seeds, dried thyme, honey, and salt in a small bowl or airtight container. Then, whisk in the olive oil to emulsify. Store the leftover dressing in a container for one week.
- Add the beets, fresh cucumber slices, and dill and to a large salad bowl. Drizzle 2-3 tablespoons of dressing over the top and gently stir to combine. Garnish with toasted walnuts to serve.
Notes
Expert Tips:
- Wear gloves if you don't want your fingers to turn bright pink as you cut the beetroots.
- Slice the cucumbers and beets the same size for a more consistent bite. I use a mandoline, so you can cut the vegetables into cubes or shred them.
- The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
Nutrition
Serving: 1 Serving | Calories: 233 kcal | Carbohydrates: 25 g | Protein: 19 g | Fat: 16 g | Saturated Fat: 2 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 9 g | Sodium: 135 mg | Potassium: 219 mg | Fiber: 5 g | Sugar: 12 g | Vitamin C: 92 mg | Calcium: 6 mg | Iron: 9 mg
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