Ingredients:

  • 2 medium cucumbers, preferably English/seedless, thinly sliced (about 400g / 14 oz)
  • 2 medium raw beetroot, peeled and thinly sliced or julienned (about 300g / 10.5 oz) - or pre-cooked beetroot if preferred
  • 1/2 small red onion, thinly sliced (about 50g / 1.75 oz)
  • 100g / 3.5 oz feta cheese, crumbled (optional)
  • 2 tablespoons toasted pumpkin seeds (optional)
  • 3 tablespoons extra virgin olive oil (45ml)
  • 2 tablespoons freshly squeezed lemon juice (30ml)
  • 1 tablespoon chopped fresh dill (15ml)
  • 1 teaspoon Dijon mustard (5ml)
  • 1/2 teaspoon honey or maple syrup (2.5ml)
  • Pinch of salt
  • Freshly ground black pepper, to taste

Instructions:

  1. If using raw beetroot, preheat oven to 200°C / 400°F. Toss the sliced/julienned beetroot with a drizzle of olive oil, salt, and pepper. Roast for 20-25 minutes, or until tender. Allow to cool slightly. If using pre-cooked beetroot, skip this step.
  2. In a small bowl or jar, whisk together the olive oil, lemon juice, dill, Dijon mustard, honey/maple syrup, salt, and pepper until well combined. Taste and adjust seasoning as needed.
  3. In the large mixing bowl, combine the sliced cucumber, beetroot, and red onion.
  4. Pour the lemon-dill dressing over the salad and gently toss to coat evenly.
  5. If using, crumble the feta cheese over the salad and sprinkle with toasted pumpkin seeds. Serve immediately or chill for later. Garnish with extra dill sprigs, if desired.