Double Beet, Cucumber, and Tomato Salad with Creamy Dill Dressing

Growing up, August meant slices of fresh cucumbers with every meal and evenings spent perched on our back porch steps, shearing the greens off dirt-dusted beets. This salad comes straight from those sun-soaked days. Vibrant red and gold beets are sweet, earthy, and wonderfully hearty, while crisp cucumbers and juicy tomatoes add texture and tang. Drizzled with a dairy-free version of my dad’s classic, creamy dill dressing, this salad is easy to assemble, and delightfully satisfying. Add soft or roasted chickpeas for extra protein and red onions for bite, and it becomes a full-on dinner salad — just right for seeing out the end of summer. (Photo Source: Josie Braaten) — Growing up, August meant slices of fresh cucumbers with every meal and evenings spent perched on our back porch steps, shearing the greens off dirt-dusted beets. This salad comes straight from those sun-soaked days. Vibrant red and gold beets are sweet, earthy, and wonderfully hearty, while crisp cucumbers and juicy tomatoes add texture and tang. Drizzled with a dairy-free version of my dad’s classic, creamy dill dressing, this salad is easy to assemble, and delightfully satisfying. Add soft or roasted chickpeas for extra protein and red onions for bite, and it becomes a full-on dinner salad — just right for seeing out the end of summer. *(Photo Source: Josie Braaten)*

| Yield: 4 servings | Time: 40 minutes |

Ingredients

Salad

2 medium size red beets (sliced)

2 medium size golden beets (sliced)

1 ½ cups cucumbers sliced (peeled if not thin-skinned)

1 ½ cups tomatoes (sliced)

1 cup fresh or roasted chickpeas (fresh will add volume, while roasted will add crunch and saltiness)

Dressing

1 cup plain, dairy-free yogurt

4 teaspoons apple cider vinegar

¾ teaspoon white sugar

¼ teaspoon salt (add more to taste)

2 large cloves garlic (minced)

¼ cup fresh dill (minced)

¼ cup fresh parsley (minced)

Toppings

¼ cup red onion (chopped)

Preparation

For the beets

Fill two medium pots about ¾ full of water. Add the red beets to one pot and the golden beets to the other. Bring both pots to a rolling boil, and cook the beets until they’re easily pierced with a fork, about 20 to 25 minutes. Drain, and immediately submerge beets in cold water to stop the cooking process. Once cooled, peel away the beet skin, by hand or with a paring knife. Slice into rounds.

For the dressing

While the beets are boiling, combine the dairy-free yogurt, vinegar, sugar, and salt in a small mixing bowl. Whisk until smooth. Stir in the garlic, dill, and parsley. Cover with a light towel, and set in the fridge to rest until serving.

To finish

Arrange red beets, golden beets, cucumbers, and tomatoes on a flat serving platter. Resist tossing; the beets will stain the other ingredients.

Drizzle dressing over the produce. Scatter on chickpeas and red onions.

To serve

Scoop carefully onto low-rimmed plates, trying to keep components separate to avoid staining.

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