Beet and Cucumber Cups

Beet and Cucumber Cups

Yield: 17-20 cucumber cups

Beet and Cucumber Cups


  • 2 English Cucumbers
  • 1 Large Beetroot (steamed)
  • 1 Cup Cauliflower florets (steamed)
  • 2 sprigs of fresh Dill
  • Juice from 1 Lemon
  • 1/4 Cup Olive Oil
  • Water
  • Salt and Pepper


Wash and cut the two cucumbers into 1/2" thick disks. Using a melon baller, scoop out the seeds of each disk ALMOST all the way to the bottom. This will create a little cup that will be filled with the beet dip.

In a food processor, blintz the rest of the ingredients until smooth. Slowly add water to reach your desired texture.

Spoon the beet dip into the cucumber cups and top with a little dill.