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Beet and Cucumber Salad

Prep Time5 minutes
Cook Time0 minutes
Course: Salad, Side Dish
Cuisine: American
Servings: 2
Author: Bobbie Blue

Ingredients

Lemon Dressing

  • 1 teaspoon lemon zest
  • 2 tablespoons fresh squeezed lemon juice
  • 1.5 tablespoons olive oil
  • 2 teaspoons apple cider vinegar
  • ⅛ teaspoon salt
  • ⅛ teaspoon pepper

Beet and Cucumber Salad

  • 1 English cucumber, chopped
  • 8.8 ounces beets, sliced
  • 3 ounces fresh mozzarella
  • 2 teaspoons fresh tarragon, chopped

Instructions

  • Zest the lemon first and add a teaspoon of zest, lemon juice, olive oil, apple cider vinegar, salt and pepper to a bowl. Use a whisk to combine the dressing ingredients.
  • Slice the cucumber and beets and add to a large bowl. Slice the mozzarella cheese into bite sized pieces and add to the bowl.
  • Drizzle with the lemon dressing and sprinkle with fresh chopped tarragon. Stir to combine and cover the salad with dressing. Serve chilled or at room temperature.