Beet & Cucumber Salad

1. 1

   You can use canned beets if you're pressed for time but home-roasted tastes best. Wrap the beets in aluminum foil and roast in a 400u00b0F oven for approximately one hour or until the beets can be easily pierced with the tip of a knife. Allow to cool and then peel and slice.

2. 2

   In a large bowl, combine the sliced beets with the cucumber, red onion, lettuce and half the cheese.

3. 3

   Whisk together all the dressing ingredients and pour over the salad. Sprinkle the remaining cheese over the top just before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.