Fresh Beet & Cucumber Salad

Introduction

The beetroot and cucumber salad is a vibrant, healthy, and refreshing dish perfect for spring and summer. Packed with earthy roasted beets, crunchy cucumbers, and fresh herbs, it is complemented by a zesty lemon vinaigrette. This simple yet flavorful salad is vegan, gluten-free, and a fantastic side dish to pair with any meal.

Ingredients

Roasted Beets:

• 1 bunch beets, diced
• 1 tablespoon olive oil
• Pinch of salt and pepper

Dressing:

• ⅓ cup olive oil
• Juice from ½ lemon
• 2 tablespoons apple cider vinegar
• 1 teaspoon mustard
• 1 teaspoon maple syrup
• ¼ teaspoon garlic powder or minced garlic clove
• Pinch of salt and pepper

Salad:

• 1 large cucumber, diced
• ¼ cup fresh dill, finely chopped
• ½ teaspoon dried oregano
• Salt and pepper to taste

Instructions

1. Roast the Beets:
   • Preheat your oven to 400°F (200°C).
   • Toss diced beets with olive oil, salt, and pepper on a lined baking sheet.
   • Roast for 30–35 minutes, or until tender. Set aside to cool.
2. Prepare the Dressing:
   • In a bowl, whisk together olive oil, lemon juice, apple cider vinegar, mustard, maple syrup, garlic powder, salt, and pepper until smooth.
3. Assemble the Salad:
   • In a large bowl, combine the roasted beets, diced cucumber, dill, and oregano.
   • Pour the dressing over the salad and toss to coat evenly.
   • Adjust seasoning with additional salt and pepper as needed.
4. Serve:
   • Transfer to a serving dish and enjoy immediately, or store in the fridge for up to 3 days.

Conclusion

This beetroot and cucumber salad is a refreshing medley of flavors and textures that will brighten any table. The earthy sweetness of the roasted beets, paired with the crisp cucumber and zesty dressing, creates a dish that’s both satisfying and nutritious. Whether you’re entertaining or looking for a healthy side, this salad is sure to impress!

For more details, visit the full recipe

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