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Beet and Cucumber Salad

This salad combines roasted or boiled beets with crisp, raw cucumber slices, creating a colorful dish with contrasting textures. The beets provide earthiness and a tender, glazed appearance, while the cucumbers add crunch and freshness, resulting in a vibrant, visually appealing salad.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Summer
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 3 medium beets preferably fresh, organic
  • 2 large cucumbers crisp, preferably English or seedless
  • 2 tablespoons olive oil extra virgin preferred
  • 1 tablespoon white vinegar or apple cider vinegar
  • to taste salt preferably sea salt or kosher salt
  • to taste black pepper freshly ground if possible

Equipment

  • Pot for boiling
  • Oven or roasting pan
  • Peeler
  • Chef's knife
  • Cutting board
  • Mixing bowl
  • Serving platter or bowl

Method
 

  1. Preheat your oven to 400°F (200°C) and wrap the beets in foil, then roast for about 30 minutes until they are tender when pierced with a skewer.
  2. While the beets are roasting, peel the cucumbers using a peeler and slice them thinly into rounds or half-moons, depending on your preference.
  3. Once the beets have cooled slightly, peel off their skins using your fingers or a knife, then cut them into small, bite-sized cubes or slices.
  4. Place the chopped beets in a mixing bowl and drizzle with olive oil, a splash of vinegar, and a pinch of salt and pepper. Toss gently to coat, allowing the flavors to meld and the beets to absorb the dressing.
  5. Add the cucumber slices to the bowl and fold everything together carefully, ensuring the cucumbers stay crisp and fresh.
  6. Transfer the combined salad to a serving platter or bowl, arrange it attractively, and finish with a final drizzle of olive oil if desired.
  7. Serve immediately or chill in the refrigerator for 10-15 minutes before enjoying for a more refreshing experience.

Notes

For added flavor, sprinkle with fresh herbs like dill or parsley before serving. You can also add crumbled feta or goat cheese for extra richness.