Roasted Beet & Cucumber Salad - 2 Variations
  • Cooking Time: 45 min
  • Servings: 4-6
  • Preparation Time: 10 min
  • VARIATION #1: Beet & Cucumber & Clementine
  • 2 large or 3 medium beets
  • ½ medium cucumber, sliced
  • 1-2 small clementines, sectioned & cut in half
  • 1 tablespoon minced fresh dill
  • 1 tablespoon minced fresh green onions
  • 1 to 2 tablespoons minced fresh mint (optional)
  • Juice of ½ to 1 lemon about 2 to 4 tablespoons
  • 1 tablespoon maple syrup or agave nectar or to taste
  • Salt and freshly ground pepper, to taste
  • VARIATION #2: Beet & Cucumber & Basil
  • 2 large or 3 medium beets
  • 1 medium cucumber seeded, halved, and thinly sliced
  • 1/4 cup of basil, chopped
  • 1/4 cup fresh dill roughly chopped (optional)
  • 1 tablespoon minced fresh green onions
  • 1 to 2 tablespoons minced fresh mint (optional)
  • 4 oz. feta cheese crumbled (optional) - (as a feta substitute - you can crumble FIRM tofu with a fork, add a drizzle of lemon juice and 1-2 pinches of salt)
  • 1 tablespoon lemon juice (or balsamic or red wine vinegar)
  • 1/2 teaspoon sea salt
  • 3 tablespoons extra-virgin olive oil
  1. 1) FOR BOTH RECIPES - ROAST THE BEETS: Start by roasting the beets (you can also steam them or cook them in an Instant Pot or microwave but roasting gives them a great flavor). TO ROAST THE BEETS: Preheat oven to 425 F. Peel the raw beets, then cut into ½ or 3/4 inch dice. Place diced beets on a large rimmed baking sheet or glass dishpan. Drizzle with oil and sprinkle with salt. Toss to evenly coat and spread on the pan. Bake for 30 min, turning them after 15 min, cooking until tender. Take out of oven, let cool and set aside.
  2. VARIATION #1: Beet & Cucumber & Clementine: Place the roasted beets in a mixing bowl with the remaining ingredients. Serve at once or cover and chill before serving.
  3. VARIATION #2: Beet & Cucumber & Basil -
  5. MAKE THE DRESSING: In a small bowl or measuring cup, whisk the lemon juice and salt together until the salt is dissolved. Drizzle the extra-virgin olive oil, whisking as you go, in order to incorporate all the ingredients completely.
  6. Place the diced roasted beets in a large bowl. Add half the dressing to the bowl and mix together. Let sit while you prep the remaining ingredients.
  7. Just before serving, add the cucumber, feta cheese (or seasoned crumbled firm tofu), fresh dill and remaining dressing to the bowl and toss together.
  8. NOTE: If you like, you can reserve a little of each ingredient to top the salad on a serving platter so everything isn’t bright pink.
FEATURING: Beets, cucumber, green onions and basil (optional). Two variations on a roasted beet & cucumber theme! We love them both and often make both at once to please our palate even more! VARIATION #1: Beet & Cucumber & Orange: A lovely mix that may surprise but is very lovely! VARIATION #2: Beet & Cucumber & Basil: Also simple and tasty. You can make it with or without feta!