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Beet, Cucumber, And Sweet Onion Salad, Dijon-Honey Dressing


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  • 6 medium beets trimmed
  • 1 large English hothouse cucumber unpeeled, and cut into 1/4"-thick rounds
  • 1/2 sweet onion (Maui or Vidalia) halved lengthwise, and thinly sliced
  • 4 teaspoons honey
  • 4 teaspoons apple cider vinegar
  • 1 1/2 teaspoons Dijon mustard
  • 1/3 cup corn oil
  • Salt to taste
  • Freshly-ground black pepper to taste


Servings 6


Step 1

Preheat oven to 400 degrees. Wrap each beet in foil, enclosing completely. Place on rack in oven and bake until beets are tender when pierced with fork, about 1 hour 30 minutes. Cool in foil. Peel beets, then cut each into 6 slices.

Arrange beets, slightly overlapping, on half of large platter. Arrange cucumber slices on other half. Scatter onion in center. (Can be made 4 hours ahead; chill.)

Whisk honey, vinegar, and mustard in small bowl to blend. Gradually whisk in oil. Season with salt and pepper. Drizzle over vegetables.

This recipe yields 6 servings.

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