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Wednesday, September 16, 2015

Beet, Cucumber and Orange Salad


Things have been nuts around here.  Between school and the girls' activities starting, Rosh Hashana, entertaining last weekend, and work, Adam and I feel like our heads are spinning.  When the pressure is on, however, is when it is even more important to take care of yourself: sleep, eat well and exercise.  Admittedly, because of the holiday and my birthday, there may have been a wee bit more eating and drinking, but I always do my best to get back on track as soon as possible.

We had a few days of fall-like weather, but now its searing hot and humid.  Blech!  Seems that summer has returned.  This refreshing salad, which I made for our Rosh Hashana dinner at my in-laws is perfect for warm weather. It is very simple and allows the flavour of the ingredients to shine.

Beet, Cucumber and Orange Salad

2 bunches golden (or red) beets, about 8-10 medium beets, peeled and diced
1 tsp olive oil
2 English cucumber, sliced
4 navel oranges, peeled and segmented, pith removed
1/4 cup pomegranate or white wine vinegar
1/2 tsp dried dill
Salt and pepper, to taste

Toss beets with oil and salt and pepper.  Roast on foil-lined baking sheet for 30 minutes at 350F.  Let cool. Mix beets with remaining ingredients in a serving bowl and toss well.

I have shared this recipe with Urban Naturale's Plant-Based Party Pot-Luck and Vegetarian Mamma's Gluten-Free Friday.

2 comments:

  1. oh my so many awesome flavors available in this dish. Love that it will have a bit in each bite you eat. Yummy
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  2. So yummy! I am a huge salad lover! Who can resist these healthy and delectable ingredients! I am so delighted that you shared your Beet, Cucumber and
    Orange Salad with us at the Plant-Based Potluck Party Link Up. I'm pinning and sharing.

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