Beet Cucumber Salad (Vegan Friendly!)
This Beet Cucumber Salad is vegan, gluten free and is full of crunchy cucumber and beetroot with a light tangy dressing. Its keeps well in the refrigerator for days and its all done in under 15 minutes!
Servings: 4 Servings
Calories: 138kcal
Cost: $6
Equipment
- 1 Cutting Board
- 1 Chefs Knife
- 1 Salad Bowl
Ingredients
For the Dressing
- 3 tablespoon White Wine Vinegar See note!
- 2 tablespoon Extra Virgin Olive Oil
- 1 teaspoon Dijon Mustard
- Pinch Salt and Black Pepper
For the Veggies
- 8 oz Cooked Red Beets, sliced into ⅛ inch rounds
- 1 Medium English Cucumber, sliced into ⅛ inch rounds see note
- ½ Small Red Onion, sliced into ⅛ inch slices
- ½ Cup Dill, chopped
- ¼ Cup Vegan Feta Cheese, optional
Instructions
- In the bottom of a large bowl, combine white wine vinegar, olive oil, Dijon mustard, salt and pepper. Whisk to make the salad dressing.3 tablespoon White Wine Vinegar, 2 tablespoon Extra Virgin Olive Oil, 1 teaspoon Dijon Mustard, Pinch Salt and Black Pepper
- Into the same bowl, add sliced beets, sliced cucumber, sliced onion and dill. Gently toss to combine. Top with vegan feta cheese and serve.8 oz Cooked Red Beets, sliced into ⅛ inch rounds, 1 Medium English Cucumber, sliced into ⅛ inch rounds, ½ Small Red Onion, sliced into ⅛ inch slices, ½ Cup Dill, chopped, ¼ Cup Vegan Feta Cheese, optional
Notes
If you don't have white wine vinegar, substitute champagne vinegar or apple cider vinegar.
Be sure to use English cucumber for this recipe. If you can't fine one, use a regular cucumber, but peel and seed it.
To Store: Store in an airtight container in the refrigerator for up to 3 days.
Nutrition
Serving: 1Serving | Calories: 138kcal | Carbohydrates: 10g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 65mg | Potassium: 364mg | Fiber: 2g | Sugar: 6g | Vitamin A: 552IU | Vitamin C: 11mg | Calcium: 38mg | Iron: 1mg