Refreshing Cucumber Beet Salad with Zesty Vinaigrette

Ingredients

• 2 medium-sized beets, roasted and diced
• 1 large cucumber, thinly sliced
• 1 cup cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 1/4 cup feta cheese, crumbled (optional)
• 1/4 cup fresh parsley, chopped
• Salt and pepper, to taste
• 1/4 cup olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon honey or maple syrup
• 1 clove garlic, minced
• 1/2 teaspoon dried oregano

Instructions

1. Preheat your oven to 400°F (200°C). Wrap each beet in aluminum foil and place them on a baking sheet. Roast for about 45-60 minutes, or until tender when pierced with a fork. Allow them to cool for about 15 minutes, then peel and dice.
2. While the beets roast, wash the cucumber thoroughly and slice it thinly. You can use a mandoline for even slices.
3. Halve the cherry tomatoes, slice the red onion thinly, and chop the fresh parsley finely. Combine all the vegetables in a large mixing bowl.
4. In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, honey (or maple syrup), minced garlic, dried oregano, and season with salt and pepper to taste.
5. Add the diced roasted beets to the bowl with the vegetables. Drizzle the zesty vinaigrette dressing over the salad and toss gently to combine.
6. Transfer the salad to a serving platter or individual bowls. Sprinkle the crumbled feta cheese on top (if using) and garnish with additional parsley.

Nutrition