Looking for the not-so-average salad? This roasted beet salad with vegan dill dressing is anything but boring. Crisp granny smith apples, cucumbers, and fresh dill over golden roasted beets creates an impressive salad with striking flavors.
1 1/2cupsGranny Smith applescut into thin matchsticks
1cupcucumbersliced
1/4cupchivesdiced or diced green onions
1/2tsplemon pepper
1/2tspsaltto taste
Instructions
Roast Beets: (this can be done 1-2 days ahead of time if desired)
Preheat oven to 400 degrees.
Clean and trim beets. Wrap them in foil and roast for approximately 1 hour until they are tender when pierced with a knife.
After the beets have cooled rub the skin off of them or thinly cut the skin off it they are being difficult. Cut each beet into either rounds or 1/2 triangular slices.
Sauce:
Whisk together mayonnaise, lemon juice, Sriracha chili, dill, 1 tablespoon chives, and lemon pepper. In a medium bowl toss apples and cucumbers with dressing.
Arrange beets on a platter and top with the apple and cucumber dressing. Sprinkle the dish with chives, salt to taste, and serve immediately or chilled.
Notes
You can also serve the beet salad over arugula or your favorite chopped greens if you prefer.