Roasted Beetroot And Cucumber Salad Recipe

If you’re looking to wow your taste buds with a riot of color and flavor, this vibrant beetroot and cucumber salad with feta and pistachios is about to become your new go-to. It’s a symphony of roasted beets and fresh mint—all this goodness gets tossed in a tangy honey-lemon dressing that’ll have you hooked at the first bite. Let’s dive right in and get started!

I enjoy crafting culinary delights that are as healthy as they are tasty. Take this Roasted Beetroot and Cucumber Salad, for instance.

Its base of roasted beets—earthy, sweet, and as vibrant as an autumn sunset—comes fortified with the refreshing crunch of cucumber. This juxtaposition of flavors, mellowed by a drizzle of olive oil and a splash of balsamic vinegar, is a study in contrasts—deep, sweet, and even a bit nutty, since chopped pistachios also factor in.

Combining those elements with a bit of fresh mint and a drizzle of honey from the short-winded bee that buzzed right past my ear makes this salad a refreshing, irresistible blend of deliciousness. A3477

Roasted Beetroot And Cucumber Salad Recipe Ingredients

• Beetroots: High in fiber and antioxidants; earthy and slightly sweet flavor.
• Cucumber: Hydrating and low in calories; adds refreshing crunch.
• Olive Oil: Heart-healthy monosaturated fats; provides smooth richness.
• Balsamic Vinegar: Tangy and slightly sweet; boosts flavor depth.
• Lemon Juice: Rich in vitamin C; adds a bright, zesty twist.
• Honey: Natural sweetener; balances acidity and adds a hint of sweetness.
• Feta Cheese: Provides protein and richness; tangy and creamy texture.
• Mint Leaves: Adds fresh, aromatic notes; aids digestion.
• Pistachios: Rich in protein and healthy fats; offers a nutty crunch.

Roasted Beetroot And Cucumber Salad Recipe Ingredient Quantities

• 3 medium beetroots, roasted and sliced
• 1 cucumber, thinly sliced
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 tablespoon lemon juice
• 1 teaspoon honey
• Salt and pepper, to taste
• 1/4 cup feta cheese, crumbled
• 2 tablespoons fresh mint leaves, chopped
• 2 tablespoons pistachios, chopped

How to Make this Roasted Beetroot And Cucumber Salad Recipe

1. Set your oven to 400°F (200°C) on the dial to start. Get your beetroots and cover each one in aluminum foil. Put them in the oven and let them roast for about three-quarters of an hour to a whole hour, until they’re tender. Take the beetroots out of the oven and let them cool off before removing the aluminum foil. Slice the now-roasted beets into thin rounds that are ready for your dish.

2. As the beetroots roast, whip up the dressing. In a small bowl, incorporate the olive oil, balsamic vinegar, lemon juice, honey, salt, and pepper. Whisk them together until they present a well-mixed appearance.

3. The cucumber should be sliced very thinly into rounds and set aside.

4. In a big serving bowl or platter, place the sliced roasted beetroots and cucumber.

5. Sprinkle the dressing on the beetroots and cucumber, making certain they are uniformly covered.

6. Spread the salad with crumbled feta cheese.

7. Top with the freshly chopped mint leaves for an aromatic finish.

8. Spread the salad with the delightful crunch of scattered chopped pistachios.

9. Combine all the ingredients in the salad by gently tossing them.

10. This salad is best served immediately, while the flavors and textures are still vibrant and refreshing. You really want to eat it while all the ingredients are at their best. If you can’t eat it right as it’s made, I would recommend waiting to toss and serve until you’re about to consume it. Ingredients:

1 cup rinsed and drained “pearl” couscous
2 large uncooked shrimp
2 tablespoons extra virgin olive oil
1/4 teaspoon flaky sea salt
1/2 grapefruit, segmented (about 1/2 cup)
4 mint leaves, chopped
Cooking Directions:
Marinate the shrimp in 1 tablespoon of the oil, 1/8 teaspoon of the salt, and the juice from 1 segment of the grapefruit.

Roasted Beetroot And Cucumber Salad Recipe Equipment Needed

1. Oven
2. Oven-safe baking tray or dish
3. Aluminum foil
4. Small bowl
5. Whisk
6. Knife
7. Cutting board
8. Large serving bowl or platter
9. Measuring spoons
10. Tongs or salad tossers

FAQ

• Can I use canned beetroots instead of fresh ones?Using canned beetroots as an alternative is acceptable and quick. However, their flavor can’t stack up to the richness you get from using fresh roasted beetroots.
• What can I use as a substitute for feta cheese?Feta cheese can be replaced with goat cheese, ricotta salata, or even a non-dairy cheese alternative, if you like.
• Is there a vegan alternative to honey in this recipe?A vegan substitute for honey can be made from agave or maple syrup.
• How do I roast the beetroots?Set your oven to 400 degrees Fahrenheit (200 degrees Celsius) to preheat. Prepare each beet by wrapping it in aluminum foil, then place it in the oven to roast for 45 to 60 minutes. When time is up, check to see if the beets are tender; if so, allow them to cool before peeling and slicing them.
• Can I prepare this salad in advance?Indeed, the salad can be made several hours prior to service. The dressing should be stored apart and mixed in with the salad right before serving to maintain the crispness of the vegetables.
• What other nuts can I use if I don’t have pistachios?In this salad, walnuts, almonds, or pine nuts make great substitutes for pistachios.

Roasted Beetroot And Cucumber Salad Recipe Substitutions and Variations

Olive oil can be successfully substituted with either avocado oil or sunflower oil.
Balsamic vinegar: Substitute with apple cider vinegar or red wine vinegar.
Maple syrup or agave syrup can take the place of honey.
Goat cheese or ricotta salata can take the place of feta cheese.
Mint leaves: Substitute with renewed enthusiasm for fresh basil or parsley.

Pro Tips

1. To enhance the flavor of the roasted beetroots, try adding a sprig of fresh thyme or rosemary inside the foil packet before roasting. This will infuse the beetroots with a subtle herbal aroma.

2. For an extra layer of flavor in the dressing, consider adding a teaspoon of Dijon mustard. It will help emulsify the dressing and add a bit of tang.

3. Toast the chopped pistachios for a few minutes in a dry skillet over medium heat before adding them to the salad. This will enhance their crunch and bring out a richer nutty flavor.

4. If you want to add some protein to the salad, consider tossing in some cooked quinoa. This will complement the existing flavors and make the salad more filling.

5. Prior to assembling the salad, chill both the roasted beetroots and sliced cucumbers in the refrigerator for at least 30 minutes. Serving the salad cold will enhance its refreshing quality and contrast nicely with the savory elements.