Beetroot and cucumber salad with creamy dill dressing
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Beetroot and cucumber salad with creamy dill dressing
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With crunchy cucumbers, sweet roast beets and salty feta, this beetroot and cucumber salad with creamy dill dressing is a healthy salad that is ultra satisfying. The creamy dressing has classic flavors of dill and grated horseradish adding fresh earthy flavor. For a faster version, buy precooked or canned beets and make this in just minutes. Serves 4 to 6. (Vegetarian and GF)
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Ingredients
- 2 cups beets about 4 medium-large beets
- 1 tablespoon extra-virgin olive oil
- 1 Long English cucumber, seeded and sliced
- 1 c sweet onion, sliced
- ½ c balsamic vinegar
- ½ c + 1 teaspoon white vinegar ½ cup for cucumbers, 1 teaspoon for the minced shallot
- ¼ c sour cream
- ¼ c mayonnaise
- 1 tablespoon shallot, minced
- 1 handful dill reserve some sprigs to garnish before serving
- 1 tablespoon horseradish
- ½ teaspoon each, salt and black pepper plus extra to season beets before roasting
- ½ c walnuts, coarsely chopped
- ½ c feta cheese, crumbled
- 4 cups romaine lettuce or other leafy greens, chopped
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Instructions
- Peel and cube beets and place in aluminum foil. Drizzle olive oil over and season with a pinch of sea salt and pepper. Wrap the beets up and roast in a preheated 400°F oven for 45 minutes, or until they are soft.
- While beets are roasting, slice cucumber in half lengthwise and use a spoon to scoop out the seeds. Then slice the cucumber crosswise into ½" c-shaped slices and place in a bowl. Slice onion into thin rounds and add to the cucumbers. Pour ½ cup of white vinegar over and set aside to pickle/marinate while the beets are cooking.
- Once beets are done, place beets in a bowl while still warm and add balsamic vinegar, toss to coat and set aside.
- In a small bowl, combine minced shallot and remaining teaspoon of vinegar. Add sour cream, mayonnaise, horseradish, dill, salt and pepper and whisk together until smooth. Scatter leafy greens on a large platter. Drain the vinegar off the beets, cucumbers and onions and arrange the vegetables over the greens. Drizzle creamy dressing over and sprinkle top with chopped walnuts, crumbled feta cheese and additional sprigs of dill. Alternatively, serve the dressing in a dish on the side for everyone to help themselves.
Notes
- Be sure to peel and chop beets on a non-porous surface or cutting board so you don't stain your countertops. Using kitchen gloves will keep your hands from getting stained.
Nutrition Information
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Calories
245kcal
(12%)
Carbohydrates
16g
(5%)
Protein
5g
(10%)
Fat
18g
(28%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
9g
Monounsaturated Fat
3g
Trans Fat
0.02g
Cholesterol
21mg
(7%)
Sodium
262mg
(11%)
Potassium
432mg
(12%)
Fiber
3g
(12%)
Sugar
10g
(20%)
Vitamin A
2930IU
(59%)
Vitamin C
7mg
(8%)
Calcium
122mg
(12%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 245 kcal
% Daily Value*
| Calories | 245kcal | 12% |
| Carbohydrates | 16g | 5% |
| Protein | 5g | 10% |
| Fat | 18g | 28% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 21mg | 7% |
| Sodium | 262mg | 11% |
| Potassium | 432mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 10g | 20% |
| Vitamin A | 2930IU | 59% |
| Vitamin C | 7mg | 8% |
| Calcium | 122mg | 12% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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