Beet and Cucumber Salad Recipe
Pickled beets and fresh cucumber join together in this delicious Beet and Cucumber Salad recipe with tangy balsamic-mustard dressing and crumbled gorgonzola cheese!
Prep Time15 mins
Total Time15 mins
- 1/4 cup Dijon mustard
- 2 tablespoons balsamic vinegar
- 1 tablespoon olive oil
- salt and pepper to taste
- 8 ounces pickled beets , drained
- 1 large cucumber , peeled and sliced into thin rounds
- 1/4 cup crumbled gorgonzola cheese (or goat cheese)
Whisk together the mustard, vinegar, olive oil, and salt and pepper in a small bowl.
On individual serving plates, place the beets and cucumber in a spiral pattern, alternating between the two.
Drizzle the mustard dressing over the top, and sprinkle the gorgonzola cheese on top of that.
Grind a few dashes of pepper, serve and enjoy!
Calories: 116kcal | Carbohydrates: 12g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 498mg | Potassium: 311mg | Fiber: 3g | Sugar: 8g | Vitamin A: 130IU | Vitamin C: 7.1mg | Calcium: 73mg | Iron: 2.5mg