Beet & Cucumber Salad

Course Dinner, Salad
Cuisine Swedish
Keyword Pippi Longstocking, Vegan


  • 3 T fresh dill chopped
  • ¼ c tarragon or white wine vinegar
  • ¼ c olive oil
  • ½ t kosher salt
  • 1 medium seedless cucumber
  • 1 medium red onion
  • 1 15 oz can sliced beets drained


  1. In a small mixing bowl, whisk together 2 T dill, vinegar, oil, and salt and set aside.
  2. Using a sharp knife, cut the ends off your cucumber and onion and the paper on the outside of the onion and discard.
  3. Then with a mandoline on the thinnest setting (preferably) or a sharp knife, slice the cucumber and onion to ⅛ inch slices.

  4. In a large bowl, combine the sliced cucumbers, onions, beets and dressing and refrigerate for at least an hour.
  5. Serve chilled with more dill sprinkled on top.

Recipe Notes

You may need to add a bit more salt, but taste first. Some of the canned beets are saltier than others. You can also add crème fraiche or mayo into the dressing or green apple instead cucumber.