Cucumber Beetroot Salad
Cucumber Beetroot Salad combines earthy roasted beets, crisp cucumber, and tangy dill vinaigrette for a refreshing side dish. It's perfect for make-ahead meals and summer gatherings.
Equipment
- Baking sheet
- Aluminum foil
- Chef's Knife
- Cutting Board
- Large mixing bowl
- Small bowl or jar
- Whisk
Ingredients
- 3 medium Red Beets approximately 450g, scrubbed
- 2 large English Cucumbers approximately 600g, thinly sliced
- 1 small Red Onion paper-thin slivers
- 1/4 cup Extra Virgin Olive Oil 60ml
- 2 tbsp Apple Cider Vinegar 30ml
- 1/4 cup Fresh Dill 10g, finely minced
- 1 tsp Black Pepper coarsely cracked
- 1/2 tsp Sea Salt 3g
Instructions
- Preheat oven to 400°F (200°C). Scrub beets, pat dry, and wrap each in foil with a drizzle of olive oil. Place on a baking sheet and roast for 45-60 minutes, until a knife slides in easily. Let cool, then rub off skins with a paper towel. Dice into bite-sized cubes.
- While beets cool, thinly slice cucumbers into rounds. Slice red onion into paper-thin slivers. If desired, soak onion in ice water for 10 minutes to mellow flavor, then drain and pat dry.
- In a small bowl or jar, whisk together olive oil, apple cider vinegar, minced dill, cracked black pepper, and sea salt until emulsified.
- In a large bowl, combine diced beets, cucumber slices, and red onion. Pour dressing over top and toss gently to coat. Let sit for 10 minutes before serving, or refrigerate for later.
Notes
Storage: Store in an airtight container in the refrigerator for up to 3 days. Cucumbers will soften slightly but still taste great.
Reheating: This salad is served cold or at room temperature; do not reheat.
Best Tips: Roast beets ahead of time for quick assembly. Use fresh dill for the brightest flavor. Toss cucumbers with a little oil before adding beets to reduce color bleeding.
Variations: Swap golden beets for a milder flavor, add crumbled feta or goat cheese, or toss in toasted walnuts for crunch.