Baba’s Beet Salad

Kick off your meal with this vibrant beet and cucumber salad—packed with antioxidants and nutrients from beets that support heart health and boost energy. A colorful, gluten-free, vegetarian, and dairy-free starter that's as delicious as it is nutritious!

Servings: 4

Gluten Free / Vegetarian/ Dairy Free

Salad Ingredients:

• 4 small cucumbers, peeled, sliced

• 3 small beets, boiled, peeled, sliced

• 1/2 white onion, peeled, sliced into half-moons

• 2 Tbsp. fresh dill (garnish)

• 1 tsp. sesame seeds (garnish)

Dressing Ingredients:

• 3 Tbsp. olive oil

• 1 Tbsp. red wine vinegar

• 1 tsp. sugar

• 1 Tbsp. whole grain dijon mustard

• 1 tsp. salt

Directions

1. Prepare the Beets:

   Boil the beets with skin on until tender, about 30-40 minutes. Let them cool, then peel and slice into thin rounds.

2. Assemble the Salad:
   In a large bowl, combine the sliced cucumbers, sliced beets, and sliced white onion.

3. Make the Dressing:
   In a small bowl or jar, whisk together the olive oil, red wine vinegar, sugar, Dijon mustard, and salt until well combined.

4. Dress the Salad:
   Pour the dressing over the salad ingredients and toss gently to coat.

5. Garnish and Serve:
   Sprinkle with chopped dill and sesame seeds. Serve immediately or refrigerate for up to an hour to allow flavors to meld.

   To note: These salad stays well in the refrigerator for up to 3 days.