Meatless Monday! Beet, Onion, & Cucumber Salad with Honey-Dijon Dressing

I am always looking for new and refreshing side dishes to go with dinner in the summer. Having a recipe that is easy to put together makes me much more likely to prepare it. I also love the fact that this recipe can be made ahead and it is served chilled. I used Chioggia beets for this salad which have a really pretty presentation. They have the best presentation when they are raw because of the rings inside them but as you can see they are still really pretty, even after cooking. 

 

This salad would be beautiful if it had a mix of Chioggia beets and golden beets. You could probably also toss it all in a bowl but I opted to lay it out on a platter so that if someone wanted more of one ingredient than the other then they didn't need to pick around the salad. I'm one of those people that definitely picks out what I want more of from a salad. That's of course because I'm a picky eater. I'm working on it though. If you eat enough of something you are supposed to be able to develop a taste for it. I like many vegetables now that I would come within 10 feet of when I was younger (such as beets or asparagus). So have some fun with this recipe!

Beet, Onion, & Cucumber Salad with Honey-Dijon Dressing
Serves 3

Ingredients:
- 3 medium beets, trimmed

- ½ large English hothouse cucumber, unpeeled, cut into 1/4-inch-thick rounds
- ¼ sweet onion (such as Maui or Vidalia), halved lengthwise, thinly sliced

- 2 teaspoons honey
- 2 teaspoons apple cider vinegar
- 1 teaspoon Dijon mustard
- 3 tablespoons olive oil

Directions:
1. Preheat oven to 400°F. Wrap each beet in foil, enclosing completely. Place on rack in oven and bake until beets are tender when pierced with fork, about 1 hour 30 minutes. Cool in foil. Peel beets, then cut each into 6 slices.
2. Arrange beets, slightly overlapping, on half of large platter. Arrange cucumber slices on other half. Scatter onion in center. (Can be made 4 hours ahead; chill.)
3. Whisk honey, vinegar, and mustard in small bowl to blend. Gradually whisk in oil. Season with salt and pepper. Drizzle over vegetables.

Printable recipe


Recipe adapted from Epicurious

This recipe may be linked up to:

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