This is a nice mid-winter salad that feels fresh due to the addition of cucumber with the root vegetables.
6 yellow beets
To prepare the beets, cover them with water in a saucepan, bring to a boil, and then reduce the heat to a simmer and cook for about 20 minutes until tender. Drain and rinse with cold water. Allow to cool enough to handle. Peel the beets, cut them into quarters, and then slice them.
1 cucumber, sliced
1 daikon radish or various radishes of your choice, sliced
Lemon Dill Dressing:
Juice of 1 lemon
¼ cup olive oil
½ tsp dried dill
Salt and pepper
Whisk the dressing ingredients together with a fork until emulsified.
Arrange the cucumber, radishes and beets on a plate and drizzle the dressing over them.