Easy Beet Cucumber Salad with Fresh Dill
This beet cucumber salad tosses roasted beets with fresh crunchy cucumber seasoned with fresh herbs like dill, parsley and dill. All of this gets tossed with zesty garlic and a simple olive oil and vinegar (or lemon) dressing, making for a delicious, light side salad. Leftovers taste great for several days so it's perfect for meal prep too!
Servings 6 Servings
Calories 89kcal
Equipment
- 1 Medium bowl
- 1 Large spoon
Ingredients
- 1.5 lbs. beets about 4-5 medium sized beets, about 4 cups roasted, peeled and diced
- ¼ cup extra virgin olive oil
- ½ to ¾ of a large English cucumber or about 4 pickling cucumbers, about ½ lb. or 3 cups quartered lengthwise and sliced
- ½ small shallot finely minced (about 2 Tablespoons)
- 2 Tablespoons parsley chopped
- 2 Tablespoons dill chopped
- 2 teaspoons minced garlic about 2 medium cloves, must be fresh
- ¼ cup red wine vinegar or apple cider vinegar or lemon juice
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Preheat oven to 425° F (220° C).
- Remove greens if still attached. Wash and dry each beet. Stab it with a fork a few times to allow steam to escape while roasting. Place beets in an oven safe rimmed baking dish lined with parchment paper for easy clean up.1.5 lbs. beets1.5 lbs. beets
- Roast beets for 40 minutes to an hour depending on their size. Check at 40 minutes and continue roasting until a sharp knife can be inserted into the center without resistance.
- Remove Beets from the oven and let cool for about 10 minutes. Cut the rough stem end and roots off and use a paper towel to loosen and remove the skin. Alternatively, you can do this under cool running water to prevent the beets from dying your hands.
- Dice beets and ½ inch (1cm) pieces.½ to ¾ of a large English cucumber
- Add beets, cucumber, shallot, parsley, dill and garlic to a medium bowl.½ to ¾ of a large English cucumber½ small shallot, 2 Tablespoons parsley, 2 Tablespoons dill, 2 teaspoons minced garlic
- Drizzle olive oil and vinegar over the salad. Season with salt and pepper and toss to mix in. You can serve right away but the salad is best if it sits in the refrigerator for an hour or two to let the flavors meld. The beets will dye the cucumber but the salad will still taste great for 3-4 days in the refrigerator before the cucumbers loose all of their crispness. ¼ cup red wine vinegar¼ cup extra virgin olive oil, ¼ cup red wine vinegar, 1 teaspoon salt, ½ teaspoon black pepper
Notes
- If you use store-bought pre-roasted and peeled beets, the salad can come together in just 20 minutes!
- I put a paper towel on my cutting board before slicing the beets to keep it from staining.
Nutrition
Calories: 89kcal | Carbohydrates: 13g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Sodium: 479mg | Potassium: 431mg | Fiber: 3g | Sugar: 8g | Vitamin A: 187IU | Vitamin C: 9mg | Calcium: 28mg | Iron: 1mg