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Filed in Kim's Corner — September 12, 2016

One of our wonderful members at OTAC was generous enough to supply me with fresh cucumbers and beets from her garden. There is simply nothing like utilizing seasonal fruits and vegetables from a local source. The freshness alone provides a ton of flavor – and the nutrient density is off the charts, making this garden veggie recipe absolutely amazing.

Thought I would share the recipe where I incorporated the fruits of her labor! Thanks, Lori!


4-5 raw beets (large)
4 raw cucumbers
1/2 sweet onion chopped or thinly sliced (your preference)
4 tsp. honey
4 tsp. apple cider vinegar
2 tsp. Dijon mustard
a dash of Tabasco (optional)
1/4 cup + 2 tbs. olive oil
fresh dill
salt and pepper to taste

Garden Veggie Recipe:

Wash beets and wrap each individual beet tightly in aluminum foil. Roast in oven at 375 degrees for about 90 minutes (less time if beets are small).

Once out of the oven, unwrap and peel the beets, allowing time to cool.
Partially peel cucumbers and chop into chunks. Chop cooled beets into chunks. Combine the cucumbers, beets and onion in a large bowl.

To make the dressing, combine honey, vinegar, mustard, Tabasco and olive oil and stir well to mix. Pour over veggies and add salt and pepper to taste. Sprinkle the dill on top to garnish.

Refrigerate for at least one hour.



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