Refreshing Cucumber Beet Salad with Zesty Vinaigrette

Ingredients

• 2 medium-sized beets, roasted and diced
• 1 large cucumber, peeled and diced
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh parsley, chopped
• 1/4 cup extra-virgin olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon honey or maple syrup
• Salt and pepper to taste

Instructions

1. Preheat your oven to 400°F (200°C). Wrap the beets in aluminum foil and roast for about 45-60 minutes, or until tender. Allow to cool, then peel and dice.
2. While the beets are cooling, wash and prepare the cucumbers, cherry tomatoes, red onion, and parsley. Dice the cucumbers and halve the cherry tomatoes. Thinly slice the red onion and chop the parsley.
3. In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, and honey until well combined. Season with salt and pepper to taste.
4. In a large bowl, combine the diced beets, cucumbers, cherry tomatoes, red onion, and parsley. Drizzle the vinaigrette over the salad and toss gently to combine.
5. For the best flavor, allow the salad to chill in the refrigerator for at least 30 minutes before serving.