Beetroot Cucumber Salad
This Beetroot Cucumber Salad features roasted beets, crisp cucumbers, red onion, fresh herbs, and a zesty lemon Dijon dressing. Perfect for a light, healthy, and refreshing dish. Naturally vegan, dairy-free, and packed with nutrients.
4 Servings
Ingredients
For the Salad:
- 3 small to medium beets red or golden
- 1 English cucumber or 2-3 Lebanese cucumbers, sliced or cubed
- ½ small red onion thinly sliced
- ⅓ cup fresh mint leaves
- ¼ cup fresh dill
- ¼ cup pumpkin seeds
For the Lemon Dijon Dressing:
- 3 tbs lemon juice freshly squeezed
- 2 tbs Dijon mustard
- 1 tbs maple syrup
- 1 tbs nutritional yeast
- 1 small garlic clove crushed
- 1 tsp tahini or 1-3 tbs olive oil
- Salt and ground black pepper to taste
Instructions
Roast the Beets
- Preheat the oven to 400°F (200°C).
- Rinse the beets thoroughly and wrap each one individually in foil, keeping the skin intact.
- Place the wrapped beets on a baking sheet and roast for approximately 50-60 minutes, or until tender when pierced with a knife.
- Once roasted, allow the beets to cool slightly before handling. Gently rub off the skins using a paper towel or under running water.
- Slice or dice the cooked beets according to preference and set them aside.
Prepare the Lemon Dijon Dressing
- In a small bowl, whisk together the lemon juice, Dijon mustard, maple syrup, nutritional yeast, and tahini (or olive oil) until smooth.
- Add the crushed garlic and season with salt and freshly ground black pepper to taste.
- Adjust the consistency, if necessary, by adding a teaspoon of water to thin the dressing slightly.
Assemble the Salad
- On a large serving platter or bowl, arrange the roasted beets, sliced cucumber, and red onion.
- Scatter the fresh mint leaves and dill across the salad for added brightness.
- Drizzle the lemon Dijon dressing evenly over the salad.
- Sprinkle the pumpkin seeds on top for a crunchy finish.
Serve and Enjoy
- Serve the Beetroot Cucumber Salad immediately for optimal freshness. Alternatively, chill it for 15-20 minutes before serving to allow the flavors to meld together.
Notes
This salad is naturally gluten-free. However, ensure that the Dijon mustard, tahini, and nutritional yeast used are certified gluten-free if you have dietary restrictions. Olive oil can be substituted for tahini for a more traditional dressing while keeping the salad gluten-free.