Name: Beet, Cucumber, and Sweet Onion Salad with Dijon-Honey Dressing
Yield: Makes 6 servings
Ingredients: 6 medium beets, trimmed; 1 large English hothouse cucumber, unpeeled, cut into 1/4-inch-thick rounds; 1/2 sweet onion (such as Maui or Vidalia), halved lengthwise, thinly sliced; 4 teaspoons honey; 4 teaspoons apple cider vinegar; 1 1/2 teaspoons Dijon mustard; 1/3 cup corn oil

Recipe information

Yield
Makes 6 servings

Ingredients

6 medium beets, trimmed

1 large English hothouse cucumber, unpeeled, cut into 1/4-inch-thick rounds

1/2 sweet onion (such as Maui or Vidalia), halved lengthwise, thinly sliced

4 teaspoons honey

4 teaspoons apple cider vinegar

1 1/2 teaspoons Dijon mustard

1/3 cup corn oil

Preparation

Step 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.
Step 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.)
Step 3
Whisk honey, vinegar, and mustard in small bowl to blend. Gradually whisk in oil. Season with salt and pepper. Drizzle over vegetables.

TagsSalad Beet Root Vegetable Vegetable Cucumber Side Dinner Dairy Free Gluten Free Vegetarian Easy Roast Bon Appétit

Recipe notes

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