Food and Nutrition


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Cucumber Beet Salad

This healthy recipe comes from NDSU Extension Service.


•1 head leaf lettuce

•1 head romaine lettuce

•2 medium cucumbers

•1 medium beet, cooked, chilled and grated

•3 tablespoons orange juice

•1 tablespoon lemon juice

•1 tablespoon honey

•1 tablespoon Dijon mustard

•2 teaspoons grated orange peel

•½ cup canola oil

•salt to taste


Separate the leaf lettuce and romaine heads into individual leaves, wash and blot dry with paper toweling. Tear leaves into bite-size pieces, and fill large salad bowl. Cover with damp paper toweling and refrigerate until serving time. Meanwhile, scrub and cut cucumbers in half lengthwise and then crosswise to create thin half-moons. Refrigerate the cukes. Combine orange and lemon juices, honey, mustard, and orange peel in small bowl; whisk in oil and season to taste with salt. To assemble salad, pour about half the dressing over the lettuce and toss to coat. Arrange cucumbers in center and beets around the cucumbers. Serve remaining dressing on the side.

Makes 8 servings.

Per Serving: about 160 calories and 14 grams (g) of fat.

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