These cucumber bites with sunflower, beet, and fennel purée are a little unexpected. I first created them for my Natural Chef class finals menu, which was centered all around stress relief. They are fresh, flavorful, and deeply nourishing. Crisp, hydrating cucumbers make a perfect base for this aromatic, nutrient-rich purée. Beets add sweetness, while fennel and tarragon bring subtle anise and licorice notes that feel both refreshing and grounding. A sprinkle of sunflower seeds echoes the flavors in the purée and adds a bit of crunch. Bright sumac and fennel fronds add a bit of color, making these bites look as good as they taste. Simple to make, easy to prep ahead, and perfect for summer gatherings or anytime you want something light, fresh, and full of flavor.
What is Sumac?
Sumac comes from the dried and ground berries of the sumac shrub. The berries are typically deep red and have a tart, lemony, and lightly fruity flavor.
What if I can’t find sumac? Is there a good substitute?
If you do not have sumac on hand, you can try a light sprinkle of lemon zest for brightness or a mix of lemon juice and a tiny pinch of paprika. Pink peppercorns can also work in a pinch – they add a mild fruitiness and gentle bite, but they can be tricky to find sometimes.
Step by step instructions for cucumber bites with sunflower, beet and fennel purée
Gather ingredients: Beet, fennel, cucumber, sunflower seeds, lemon, tarragon, extra virgin olive oil, fine sea salt, pepper, sumac, and fennel fronds.
Trim the beet, cut into quarters and steam until tender.
Toast the sunflower seeds.
Slice the fennel.
Blend steamed beets, sunflower seeds, fennel, lemon, tarragon, olive oil, salt, and pepper.
Top cucumber slices with beet puree, sunflower seeds, fennel fronds, and a dusting of sumac.
Cucumber Bites with Sunflower, Beet and Fennel Purée
Crisp cucumber slices topped with a flavorful sunflower, beet, and fennel purée, finished with a little crunch and a sprinkle of sumac. Fresh, simple, and perfect for summer gatherings.
24
pieces20
minutes30
minutesKeep the screen of your device on
Ingredients
1 medium cucumber (skin on if organic), sliced into 1/4-inch thick rounds
1 large beet; about 180g*
1/4 cup (40g), sunflower seeds (extra for garnish)
1 Tbsp extra virgin olive oil
70 g (about 1/2 cup) thinly sliced fresh fennel
1 1/2 Tbsp juice + ¼ tsp zest from an organic lemon
1/4 tsp finely chopped fresh tarragon
1/4 tsp fine sea salt
a few cracks of freshly ground black pepper
- Garnish
fennel fronds
1/2 tsp sumac**
1 Tbsp sunflower seeds, lightly toasted
Directions
- Trim the beet, rinse (skin on), and cut it into quarters. Steam in a steamer basket for 30-40 minutes or until a knife inserted into the center slides out easily. Take off the heat and, once cool enough to handle, remove the skins (they should slip off easily).
- 2. Gently toast the sunflower seeds in a small pan over medium heat until lightly golden and fragrant (about 3-4 minutes).
- 3. In a small blender (such as a Nutribullet), combine the steamed beets, ¼ cup sunflower seeds, extra virgin olive oil, sliced fennel, tarragon, lemon juice and zest, fine sea salt and black pepper. Blend until mostly smooth - light chunkiness is fine and adds a nice texture.***
- 4. To serve, drop a teaspoon-sized dollop of beet puree onto a cucumber slice. Garnish with toasted sunflower seeds, followed by a fennel frond and a sprinkle of sumac.
Notes
- * Any color beet will work, but if using red beets, assemble these appetizers just before serving, as the color can bleed into the cucumbers. White beets are my favorite for this recipe, but you may need to either grow them yourself or look for them at a local Farmer's market, as they are hard to come by in grocery stores.
- ***Sumac comes from the dried and ground berries of the sumac shrub. The berries are typically deep red and have a tart, lemony, and lightly fruity flavor.
- **If the purée is not coming together, add up to 1 more tablespoon of extra virgin olive oil.
