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 Time: 15 mins

Total Time: 15 mins

Servings: 4

Ingredients

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)

Instructions

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!

Nutrition

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

Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.

Other Notes

Course: Salad

Cuisine: American

Keyword: beet and cucumber salad, beets, cucumber, salad