Cucumber Beet Salad

Step 1

Start by cooking your beets: pre-heat the oven to 400º and cover the beets (unpeeled) with foil. Bake until tender, about 50-60 minutes. Cooking time will vary widely depending on the size of your beets, so check for doneness by pocking them with a knife. They are ready when the knife go through easily and the beets feel soft and tender. Alternatively, you can boil the beets in water for 20-30 minutes.

Step 2

When done cooking, remove them from the foil wrapping (careful, they will be steamy hot!) and then, remove their peels by rubbing on them. I like to do this in a large bowl of cold water or simply under running water. You can also remove the root end using a knife. Then, slice or dice the beets as you wish and set aside.

Step 3

While the beets are cooking, make the dressing by whisking together the lemon juice, dijon, sweetener, nutritional yeast, tahini (or olive oil) garlic and salt. Taste and adjust flavor to your preference.

Step 4

To serve, layer on a large plate the sliced beets, cucumber, fresh mint, dill, red onion and drizzle the dressing over. Check out my quick video to see how I do this. You can also dice the vegetable and toss everything in a bowl, although this will turn the salad completely pink! Enjoy!