Beet & Cucumber Salad

• 1 cup Beets, Sliced
• 1 whole Cucumber, Peeled, Seeded And Diced
• 1/4 whole Red Onion, Diced
• 1-1/2 cup Romaine Lettuce
• 1/4 cups Low-fat Feta Cheese, Divided
• FOR THE DRESSING:
• 1 Tablespoon Olive Oil
• 1 Tablespoon Sherry Vinegar
• 1/4 teaspoons Mustard
• 1 Tablespoon Fresh Dill, Chopped
• Salt And Pepper, to taste

1. You can use canned beets if you're pressed for time but home-roasted tastes best. Wrap the beets in aluminum foil and roast in a 400u0b0F oven for approximately one hour or until the beets can be easily pierced with the tip of a knife. Allow to cool and then peel and slice.
2. In a large bowl, combine the sliced beets with the cucumber, red onion, lettuce and half the cheese.
3. Whisk together all the dressing ingredients and pour over the salad. Sprinkle the remaining cheese over the top just before serving.

beets, cucumber, ubc, romaine lettuce, ubc, dressing, olive oil, sherry vinegar, ubc, fresh dill, salt

Taken from tastykitchen.com/recipes/salads/beet-cucumber-salad/ (may not work)