Description
Beet cucumber salad packs vibrancy, nutrition, texture, and freshness in one dish. Tender roasted beef, crunchy cucumbers, and tangy fruits dressed with an orange vinaigrette will make a salad you will want to eat every day.
Ingredients
Units
Scale
- 1 medium beetroot
- 1 medium cucumber
- half an apple
- a cup of dill
- 1/2 cup strawberries
For the orange vinaigrette:
- 1/2 cup orange juice
- 1 cup olive oil
- pinch of salt
- pinch of black pepper
Instructions
- Preheat the oven to 400F.
- Wash and cut the endings of the beetroot. Poke the beetroot with the tip of the knife, and then wrap it in aluminum foil. Let it roast for 30 – 40 minutes.
- Wash, dry, and then slice the other ingredients.
- Once the beet is roasted and cooled down, unpeel it.
- Slice the beet or use a mandoline.
- Layer up the salad.
- Dress it last minute.
Notes
- If you want the beets to roast quicker, cut them into smaller sizes.
- To check whether the beet is cooked or not, poke it with the tip of a knife. If it slides in, then the beets are done. If there is resistance, they are not done yet. Bring them back to roasting for another 10 minutes.
- Use a jar for the dressing, so if there are any leftovers it’s easy to store in the fridge.
- Do not combine the ingredients if you want the salad to look nice. Just layer it and add the dressing last minute.
- Store in the fridge for up to 3 days in an airtight container.
- Prep Time: 5 minutes
- Cook Time: 30
- Category: salad; vegan
- Cuisine: American