Beet, Cucumber, And Sweet Onion Salad, Dijon Honey Dressing Recipe
Servings: 6
Ingredients
- 6 med beets trimmed
- 1 lrg English hothouse cucumber unpeeled, and cut into 1/4"-thick rounds
- 1/2 x sweet onion (Maui or possibly Vidalia) halved lengthwise, and thinly sliced
- 4 tsp honey
- 4 tsp apple cider vinegar
- 1 1/2 tsp Dijon mustard
- 1/3 c. corn oil Salt to taste Freshly-grnd black pepper to taste
Directions
- Preheat oven to 400 degrees. Wrap each beet in foil, enclosing completely. Place on rack in oven and bake till beets are tender when pierced with fork, about 1 hour 30 min. Cold 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 hrs 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.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 100g | |
| Recipe makes 6 servings | |
| Calories 116 | |
| Calories from Fat 37 | 32% |
| Total Fat 4.1g | 5% |
| Saturated Fat 0.93g | 4% |
| Trans Fat 1.25g | |
| Cholesterol 1mg | 0% |
| Sodium 161mg | 7% |
| Potassium 242mg | 7% |
| Total Carbs 18.3g | 5% |
| Dietary Fiber 3.1g | 10% |
| Sugars 8.84g | 6% |
| Protein 2.28g | 4% |
