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Cucumber Beet Boats
Healthy and delicious, these hand-held appetizers combine sweet and bitter flavors for the perfect bite.
Ingredients:
2 Markon First Crop European Cucumbers
12 baby golden beets, roasted, peeled, and cut in half
1/4 cup pomegranate seeds
1 cup microgreens
1/4 cup balsamic glaze
Instructions:
Cut each cucumber in half, creating four equal-size pieces. Slice each piece down the center, creating eight wedges. Using a melon baller, scoop out seed.
Arrange equal portions of microgreens in each “boat". Top with three beet halves and pomegranate seeds.
Decoratively squirt balsamic glaze on serving plates and garnish with more pomegranate seeds.
Two per serving.
Meal Type:
Spring
Summer
Appetizers
Gluten Free
Salads
Vegan
Vegetarian