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Roasted Beetroot and Cucumber Salad

This salad combines roasted beetroot and crisp cucumber slices, creating a vibrant dish with contrasting textures—soft and earthy versus crunchy and cool. The vegetables are sliced and assembled, then tossed with fresh herbs and citrus dressing for a colorful, refreshing final presentation.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean, Vegetarian
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 2 medium beetroot peeled and trimmed
  • 1 large cucumber peeled if desired
  • 1/4 cup fresh herbs such as parsley, mint, or dill, chopped
  • 2 tbsp olive oil for dressing
  • 1 tbsp citrus juice lemon or lime juice
  • 1 tsp honey optional, for sweetness
  • to taste salt and pepper

Equipment

  • Baking sheet
  • Sharp knife

Method
 

  1. Preheat the oven to 400°F (200°C). Wrap the beetroot in aluminum foil and place on a baking sheet. Roast for about 40 minutes, or until tender when pierced with a fork. Allow to cool slightly before handling.
  2. While the beetroot is roasting, peel the cucumber and slice it into thin rounds using a sharp knife or mandoline for uniformity. Set aside.
  3. Once the beetroot is cool enough to handle, peel off the skin using your fingers or a small knife. Then, slice the beetroot into thin, bite-sized pieces or rounds.
  4. In a small bowl, whisk together olive oil, citrus juice, honey, and a pinch of salt and pepper to make the dressing. Mix until well combined and slightly emulsified.
  5. In a large mixing bowl, combine the sliced beetroot and cucumber. Pour the dressing over the vegetables and gently toss to coat evenly.
  6. Sprinkle the chopped fresh herbs over the salad and give it a final gentle toss. Adjust seasoning with more salt, pepper, or citrus juice if needed.
  7. Transfer the salad to a serving platter or bowls, and serve immediately to enjoy the fresh, crisp textures and vibrant colors.

Notes

You can substitute other fresh herbs like parsley or dill. For added crunch, sprinkle some toasted nuts on top before serving.